SHRIMP WITH COCONUT RICE
You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.
Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
CARIBBEAN BLAZE SHRIMP
Provided by Food Network
Categories main-dish
Time 1h2m
Yield 5 to 6 servings
Number Of Ingredients 14
Steps:
- Peel and devein the shrimp (use deveiner). Finely chop the onion. Core and slice green and red peppers into 1/4-inch strips. Peel and mince garlic cloves.
- Using a 12-inch, deep stir-fry pan, over low heat, melt butter and coconut butter. Add garlic, onions, oregano, salt, cumin powder, and hot red pepper sauce. Cook at low heat for approximately 2 minutes, stirring occasionally.
- Add shrimp and red and green peppers and stir-fry over medium-high heat for about 5 minutes, stirring occasionally. Add the tomato puree and Sherry. Cook at medium heat uncovered for 10 minutes.
- Tightly pack 1 cup of cooked white rice into a medium bowl and turn the bowl upside down over the center of a large round serving dish, releasing the rice in its bowl shape. Arrange shrimp around the rice. Peel and slice kiwi into half moon shapes and use as a garnish.
- Voila! Turn the music on and enjoy a relaxing Caribbean feast!
SPICY SHRIMP FRIED COCONUT RICE
Shrimp fried rice with a twist...a spicy sauce paired against a sweet coconut fried rice with veggies and fresh shrimp mixed in.
Provided by Colette Trebon
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.
- Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.
- Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.
- Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.
- Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.
Nutrition Facts : Calories 511 calories, Carbohydrate 57.1 g, Cholesterol 181.1 mg, Fat 22.1 g, Fiber 3.5 g, Protein 21.7 g, SaturatedFat 12.5 g, Sodium 888.4 mg, Sugar 6.6 g
CARIBBEAN COCONUT RICE
This fragrant coconut rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It's so good and so simple, though, you'll probably find yourself making it often to accompany weeknight meals.
Provided by JenniH76
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
- Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 42.9 g, Cholesterol 5.1 mg, Fat 9.7 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 7 g, Sodium 248.9 mg, Sugar 1.5 g
CARIBBEAN FUSION SHRIMP AND RICE
This recipe has fantastic flavor, hands down my favorite shrimp and rice recipe. It is adapted from a recipe I once found on FoodNetwork.com.
Provided by J.SaltyDog
Categories Caribbean
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare Jasmine rice according to package instructions.
- While rice is cooking, heat coconut milk, all seasonings and garlic in large non-stick pan over medium heat until garlic is tender.
- Cut red and green bell peppers into wide strips.
- Add tomato puree and pepper strips to pan and continue cooking until peppers are near tender.
- Add shrimp to pan and continue cooking until shrimp are pink and cooked through.
- Serve over jasmine rice.
Nutrition Facts : Calories 741.8, Fat 11.6, SaturatedFat 8.9, Cholesterol 143.2, Sodium 731.7, Carbohydrate 133.5, Fiber 9.1, Sugar 42.2, Protein 27.4
TROPICAL RED CURRY SHRIMP WITH COCONUT RICE
I was inspired to create this dish after dining Placencia, Belize at the Maya Beach Hotel (mayabeachhotel.com). This is my attempt to recreate their Sassy Shrimp Pot. Nothing beats dining there in person, but I'm happy with my attempt to copy them. The tart, sweet, salty and spicy collide in this tropical inspired shrimp dish. It's a little fusion of Caribbean and Southeast Asian. My measurements are approximate, and please adjust to your liking.
Provided by BajaVilla.com
Categories Mango
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- shell the prawns and marinate in the fridge with coconut milk.
- Prepare rice just like you usually do, but substitute half the water with coconut milk.
- Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
- Add washed cilantro, stems and all into the sauce for flavor.
- remove cilantro before serving.
- Slice all the fruit into bit sized pieces.
- Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
- Let oil get smoking hot.
- Add fruit and swirl it around occasionally to prevent from sticking.
- Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
- Push fruit to the edge of the saute pan.
- Add shrimp and marinade in the center.
- Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
- Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
- Cook to desired doneness.
- Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
- Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.
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COCONUT SHRIMP AND RICE RECIPE | MYRECIPES
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- Rinse and drain rice several times in cold water to remove excess starch. Melt butter in a large saucepan over medium-high heat. Add garlic, crushed red pepper and shrimp and sauté until shrimp is cooked through, 3 to 4 minutes total. Transfer shrimp mixture to a plate and cover with foil to keep warm.
- Add rice to saucepan and cook, stirring, until fragrant and lightly toasted, about 3 minutes. Stir in broth, coconut milk, lime juice and salt, and bring to a boil over high heat. Reduce heat to low, cover pan and cook until rice is tender, 15 minutes. Stir in cilantro, and serve topped with shrimp.
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