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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My daughter really wow'ed the judges at fair with this recipe & with some changings has been several more times for our family. Now, it's off to a teenage camp. Ingredients:
1 tablespoon fresh garlic, minced |
1 tablespoon fresh ginger, peeled & minced |
1 tablespoon soy sauce |
4 teaspoons curry powder |
1/8 teaspoon ground red pepper |
1/8 teaspoon ground cumin |
1 1/2 lbs medium shrimp, peeled & devined |
2 cups water |
1 cup coconut milk |
1 1/4 cups wild rice, uncooked (brown rice optional) |
3/4 cup carrot, shredded |
2 mangoes, peeled & diced |
1 1/2 cups red peppers, diced |
1/2 cup green onion, chopped |
1 tablespoon fresh cilantro, chopped |
1 tablespoon fresh parsley, chopped |
2 tablespoons lime juice |
1/2 teaspoon salt |
Directions:
1. Combine the first 6 ingredients in a medium bowl, add shrimp, toss to coat, cover & chill 1 hours.
2. Bring water and coconut milk to a boil in a medium saucepan. Add rice & cover. Reduce heat & simmer 30 minutes or until liquid is absorbed.
3. Remove from heat & add next 8 ingredients; toss gently to combine.
4. Prepare saute pan to medium heat and coat with cooking spray.
5. Place shrimp in pan & cook 3 minutes on each side, until pink/done.
6. Mix rice & shrimp.
7. Plate & garnish.
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