Spicy Shrimp and Rice

I like having recipes that are quick, full of flavor and healthy.  These are the reasons I love this recipe.  In general, people love shrimp and this recipe can be made for a family night dinner or for a large group.  I make this recipe with shrimp, but it can be made with diced up boneless/skinless chicken breasts.  The recipe from start to finish takes as long as it takes to make the rice.  For a shortcut, you can buy peeled deveined shrimp at your fish counter.  This dish is a great with a Riesling, Rose or a Savignon Blanc.  If you want a red, a  Syrah or Shiraz is perfect. 


Serves 4

3/4 cup coconut milk.  

1 Tbs. fresh lime juice.

1 tsp. fresh minced ginger.  You can use powder ginger, but fresh is best.

1 tsp. soy sauce.

1 tsp. honey.

1 tsp. corn starch.

1/2 tsp. fresh minced garlic.

1/2 tsp. chili paste.

1/4 tsp. salt.

1 1/2 lbs. peeled and deveined shimp.

2 Tbs. olive oil or cooking spray.

2 Tbs. chopped green onions.

1/2 tsp. crushed red pepper flakes.

2 Cups cooked Jasmine Rice.

Cook Jasmine rice according to the box directions.

Combine first 9 ingredients into a bowl. Mix well and Set aside.

Saute shrimp in olive oil in a large pan on medium heat.  Cook for 4 minutes per side.  Add red pepper flakes and green onions into saute pan and cook another minute.  Stir to combine.

Add mixture from the bowl into the pan and bring to a boil.  Reduce heat and simmer for 1 minute until thickened.




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