Thai-Style Shrimp and Veggies With Toasted Coconut Rice |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Rachael Ray Ingredients:
2 1/2 cups chicken stock |
1 1/2 cups sweetened flaked coconut |
1 cup long grain rice |
4 tablespoons vegetable oil |
1 1/2 lbs large shrimp, peeled and deveined |
salt |
fresh ground black pepper |
1 small yellow onion, sliced |
8 leaves napa cabbage, thinly shredded |
1 cup shredded carrot |
1 teaspoon crushed red pepper flakes |
3 large garlic cloves, chopped |
fresh ginger, peeled and grated (3-inch piece) |
1 red bell pepper, seeded and thinly sliced |
3 tablespoons tamari |
5 scallions, thinly sliced |
20 fresh basil leaves, chopped |
1/4 cup fresh cilantro, chopped |
1 lime, juice of |
Directions:
1. In a saucepan, combine 1 1/2 cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
2. Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
3. Heat a small skillet over medium heat; add in the remaining 1/2 cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
4. Remove coconut from pan and reserve.
5. Heat a big skillet over med-high heat with a tablespoon vegetable oil.
6. Season shrimp with salt and pepper; add to the hot skillet.
7. Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
8. Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
9. Cook, stirring often, for 3-4 minutes.
10. Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
11. Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
12. Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
13. Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
14. Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.
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