Coconut Rice With Shrimp And Scallion Sauce Recipes

THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE

Steps:

• Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.
• Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.
• Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered.
• Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.

COCONUT RICE WITH SHRIMP AND SCALLION SAUCE

Steps:

• Heat the pot on medium heat and melt 1 tsp of coconut oil. Turn off the heat.
• Add the coconut milk, water, salt, and agave nectar to the pan/pot and mix until combined. Add the rice into the pot and make sure it's evenly distributed under the liquid mixture.
• Seal the lid on your pressure cooker and pressure cook on low pressure for 12 minutes or just use the rice setting on an Instant Pot.
• Release the pressure and give the rice a stir to have any excess liquid absorbed. Remove the pot from the heat and transfer the rice to a plate to cool a bit before serving. NOTE: I prefer letting it sit 10 minutes before eating it because it tends to be more flavorful when it's not piping hot.
• In a small bowl, combine the scallions, sesame oil, rice vinegar, and soy sauce. Mix until sauce is formed. If you like heat, feel free to add some chili flakes or sriracha!
• Dry the shrimp on all sides and season generously with salt on both sides.
• Season a skillet on medium-high heat. Pour the oil into the skillet and let it melt.
• Once the oil is shimmering, add the shrimp and cook for 2 min on each side until pink in color (no longer translucent) golden brown and fully cooked.
• Remove the pan from the heat and put the shrimp on top of the coconut rice. Drizzle scallion sauce on top. Top with sesame seeds if desired. Enjoy immediately!

SHRIMP WITH COCONUT RICE

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.

EASY THAI COCONUT SHRIMP AND RICE

Steps:

• A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
• Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
• In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
• Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
• Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
• Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
• Rice:.
• In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
• Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.