Coconut Shrimp And Rice Recipes Recipe For Zucchini

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SHRIMP AND ZUCCHINI RISOTTO



Shrimp and Zucchini Risotto image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil, plus more for drizzling
5 small zucchini, cubed
2 tablespoons butter
3 shallots, finely chopped
8 ounces acquello rice
1 1/4 cups dry white wine
4 cups vegetable broth, heated
12 ounces fresh shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1 handful fresh parsley leaves, finely chopped
Freshly grated Parmigiano-Reggiano, optional

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook for about 15 minutes. (I do not cook the zucchini with the risotto, as it would get too soft; by sauteing it on a higher flame I'm able to achieve a different texture, and I like it much better when added to the rice.) Remove the zucchini to a plate and reserve. Heat 1 tablespoon olive oil and 1 tablespoon butter in a second large skillet over medium-high heat until the butter is melted and foamy. Add the shallots and saute until tender, about 3 minutes. Add the rice and cook, stirring, to toast it. Stir in 1 cup wine, reduce the heat to a medium-low simmer and let the alcohol evaporate for about 3 minutes. Stir the rice constantly; do not get distracted and let it become dry. As the liquid gets absorbed, begin adding the vegetable broth, one ladle at a time.
  • Meanwhile, as your risotto is cooking and while you are stirring, heat the remaining 2 tablespoons olive oil and 1 tablespoon butter in a medium skillet. When the butter is melted, add the shrimp and sprinkle with salt and pepper. Add about three-quarters of the parsley and remaining 1/4 cup wine. Cook over medium heat for about 3 minutes, and when the shrimp turn bright pink remove from the heat and set aside. Do not discard the juice.
  • Once the risotto has cooked for 20 to 25 minutes, and as your vegetable broth is almost finished, start tasting the rice and feel its consistency. If it needs more time on the stove, you can ladle in some warm water to keep it going a few minutes more. Stir in a couple tablespoons of cheese, if using. (Italians do not like to see cheese and fish together, so I use Parmesan almost as a seasoning while I cook the rice.)
  • If you've done everything right, this is the moment to stir in the already browned zucchini and the cooked shrimp; the sauce from the shrimp will help the risotto gain the final 5 minutes of cooking time without the need of any additional water.
  • Ladle the risotto into serving bowls. Sprinkle with the remaining parsley and drizzle with olive oil.
  • Wine suggestion for this recipe: Pinot Grigio

EASY THAI COCONUT SHRIMP CURRY



Easy Thai Coconut Shrimp Curry image

This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious!

Provided by Jenn Laughlin - Peas and Crayons

Categories     Main Dish

Time 30m

Number Of Ingredients 13

1 pound raw shrimp, cleaned and prepped ((thaw if frozen))
1-2 TBSP avocado oil (or olive oil)
1 white onion
1 red bell pepper
1-2 large jalapeño
3 TBSP red curry paste
1.5 TBSP fish sauce
2 TBSP brown sugar
14 oz canned unsweetened coconut milk
1.5 TBSP cornstarch dissolved in 1.5 TBSP cold water
2-3 TBSP fresh chopped Thai basil (for topping)
lime wedges (for serving)
crushed red pepper flakes ((optional extra for a spicier curry) season to taste)

Steps:

  • Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too.
  • Dice onion, cut bell pepper into thin strips and chop, and mince or slice your jalapeno. For a spicier curry, include the jalapeño seeds and use two jalapeños. For a more mild curry remove the seeds and only use one jalapeno or skip entirely.
  • Heat the oil over medium-high heat in a large pan. Add onion, jalapeno, and bell pepper and cook until softened, approx 4-5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
  • Over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil. In a small bowl, add 1.5 TBSP cornstarch to 1.5 TBSP cold water and whisk to dissolve. Add to sauce and simmer until thickened, stirring occasionally. Approx 5 minutes.
  • Pat shrimp dry and add to the sauce along with your cooked veggies. For more al dente vegetables, you can add them at the end if you prefer. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque.
  • At this point you can taste-test the curry and decide if you'd like more heat (cayenne or red pepper flakes may be added to amp up the spiciness) or extra of any of the ingredients. Sometimes I'll stir in extra red curry paste or add a teeny pinch of salt, to taste.
  • Top with Thai basil. Serve with jasmine rice or basmati rice or see blog post for more tasty serving suggestions!

Nutrition Facts : Calories 444 kcal, Carbohydrate 20 g, Protein 27 g, Fat 30 g, SaturatedFat 22 g, Cholesterol 286 mg, Sodium 1431 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving

COCONUT RICE



Coconut Rice image

Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.

Provided by Emma Maher

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 7

Number Of Ingredients 3

2 ½ cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt

Steps:

  • In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
  • Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g

SHRIMP & ZUCCHINI



Shrimp & Zucchini image

Using this easy recipe, you will have an aromatic and delicious Shrimp and Zucchini Stir Fry on the table in minutes.

Provided by Holly

Categories     Main Course

Time 25m

Number Of Ingredients 8

12 oz shrimp (peeled and deveined)
2 small zucchini (about ¾ lb)
1 tablespoon olive oil (divided)
2 cloves garlic (minced)
¼ teaspoon dried oregano
¼ teaspoon chili flakes
⅓ cup heavy cream
2 tablespoons pesto

Steps:

  • Cut zucchini in half and then into 1/2" slices.
  • Season shrimp with salt & pepper.
  • Heat half of the olive oil in a skillet. Add shrimp and cook just until pink and almost cooked through. Remove from the pan and set aside.
  • Add remaining oil to the pan. Add zucchini, garlic, oregano, chili flakes and salt & pepper to taste. Stir fry 4-5 minutes or until zucchini is tender crisp.
  • Add cream and pesto, simmer 1 minute. Stir in shrimp (and any juices on the plate) and cook until heated through.
  • Garnish with parmesan cheese if desired.

Nutrition Facts : Calories 233 kcal, Carbohydrate 5 g, Protein 19 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 242 mg, Sodium 749 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ZUCCHINI WITH RICE AND COCONUT MILK RECIPE - (4.5/5)



Zucchini with Rice and Coconut Milk Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 12

3 - 4 cups of zucchini - sliced
1 onion - sliced thin
3 cloves of garlic - chopped
Healthy handful of fresh basil - sliced
1 cup chicken broth
1 tablespoon - lemon juice
13.5 oz can of coconut milk
3/4 tsp. salt
1/2 tsp. ground black pepper
1 1/2 tsp. curry powder
2 tablespoons olive oil
1 1/2 cups uncooked rice

Steps:

  • Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 - 35 minutes. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste. Prepare the rice as directed.

GARAM SAUTEED SHRIMP AND ZUCCHINI WITH SPICED RICE



Garam Sauteed Shrimp and Zucchini with Spiced Rice image

Categories     Rice     Sauté     Dinner     Shrimp     Zucchini     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

8 ounces uncooked large shrimp, peeled, deveined
1 zucchini, sliced into rounds
1 teaspoon garam masala seasoning
1 tablespoon butter
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lemon juice
1 6.3-ounce package garlic and herb rice pilaf, cooked according to package instructions

Steps:

  • Toss first 3 ingredients in bowl to blend. Sprinkle with salt and pepper. Melt butter in medium skillet over medium-high heat. Remove zucchini from bowl; sauté until slightly browned, about 1 minute. Add shrimp; sauté until opaque in center, about 2 minutes. Remove from heat. Stir in cilantro and lemon juice. Season with salt and pepper.
  • Divide rice between 2 plates. Spoon shrimp and zucchini over rice.

COCONUT RICE WITH SHRIMP AND CORN



Coconut Rice With Shrimp and Corn image

This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef's knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.

Provided by Samantha Seneviratne

Categories     dinner, seafood

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons coconut oil
1 small yellow onion, finely chopped
2 tablespoons peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
3/4 teaspoon kosher salt, plus more to taste
1 1/2 cups jasmine rice
1 (14-ounce) can full-fat coconut milk
1 pound peeled and deveined large shrimp
1 1/2 cups corn kernels, fresh (from 2 cobs) or frozen
1 lime, zested, then sliced into wedges
1 cup fresh basil leaves, torn, plus more for serving

Steps:

  • In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
  • Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
  • Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
  • Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

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