Cajun Shrimp over Coconut Rice |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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based on a recipe from intermezzo magazine. i use my mango peach salsa Mango Peach Salsa and this is a lovely dish Ingredients:
12 large shrimp, peeled and deveined |
2 tablespoons olive oil |
1 -2 tablespoon cajun seasoning, to taste (emerils or tony cachere's) |
4 metal skewers |
4 tablespoons butter |
1/4 cup chopped scallion |
2 garlic cloves |
1/2 teaspoon grated ginger |
1 cup jasmine rice |
1 teaspoon fresh lemon juice |
1 teaspoon fresh lime juice |
2 cups vegetable broth |
salt and pepper |
1 cup coconut milk |
2/3 cup coconut flakes |
mango peach salsa (to garnish) (optional) |
Directions:
1. preheat oven to 350, preheat broiler to high.
2. for the rice:.
3. melt butter in an oven safe dutch oven.
4. add scallions, garlic and ginger and cook until softened.
5. add rice, stir one minute.
6. add lemon and lime juice, vegetable broth, salt, pepper, bring to a boil.
7. cover and place in oven, bake 20 minutes.
8. remove, lift lid and let it cool 10 minutes.
9. fluff with a fork and mix in coconut milk and coconut.
10. cook over low heat until warmed through.
11. for shrimp: coat with olive oil and cajun seasoning.
12. thread 3 shrimp vertically on each skewer and broil 2 minutes per side.
13. serve shrimp over rice garnished with salsa.
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