Chili Shrimp and Coconut Risotto |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Found this quick and tasty dish in Real Simple magazine a while back. Ingredients:
2 tablespoons olive oil |
1 lb large shrimp, shelled and deveined |
2 cloves garlic, minced |
1 teaspoon kosher salt |
2 tablespoons chili paste |
1 (14 ounce) can coconut milk |
4 cups cooked jasmine rice |
1 cup bean sprouts |
1 scallion, thinly sliced |
1 tablespoon fresh lime juice |
fresh basil leaf (for garnish) |
Directions:
1. Heat the oil in large saute pan over medium heat.
2. Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
3. Remove the shrimp and set aside.
4. Add the chili paste and coconut ilk to pan and bring to a boil.
5. Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
6. Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
7. Serve garnished with basil leaves.
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