Coconut-Curry Shrimp over Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Shrimp needs just a short marinating time to absorb the flavors of the aromatic sauce, making this tasty entrée quick enough for a busy weeknight. Steaming cooks the shrimp gently, so there's less chance of overcooking. Regular coconut milk offers the best flavor for this dish; the taste of light coconut milk is too subtle. Ingredients:
1/4 cup coconut milk |
3 tablespoons finely chopped red bell pepper |
1 tablespoon minced fresh cilantro |
1 1/2 tablespoons fish sauce |
1 tablespoon fresh lemon juice |
1 teaspoon sugar |
1 teaspoon curry powder |
1 1/2 pounds large shrimp, peeled and deveined |
4 cups water |
3 cups hot cooked basmati rice |
4 lemon wedges |
fresh cilantro sprigs (optional) |
Directions:
1. Combine first 7 ingredients in a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 30 minutes, turning the bag occasionally. Place the shrimp mixture in a 10-inch pie plate.
2. Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 4 minutes or until shrimp are done. Wearing oven mitts, carefully remove pie plate from wok. Serve shrimp mixture over rice; serve with lemon wedges. Garnish with cilantro, if desired.
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