Chili Shrimp and Coconut Risotto |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 pound 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 leaved, for garnish |
Directions:
1. Heat the oil in a large sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside.
2. Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.
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