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Saturday, August 13, 2011

Thai Shrimp with Rice

This is spicy and very good.  I can't make it at home because of the different tastes.  But on occasion, I make this for my parents and we have quite a meal!

 Thai Shrimp

1 c shredded coconut, sweetened
2 ½ c chicken broth
1 c long grain white rice
1 tsp sea salt
2 T canola oil
2 lbs jumbo shrimp (ensure they are peeled & deveined)
1 bell pepper sliced thin with no seeds (to make it pretty, use a yellow, orange, or red one)
½ tsp red pepper flakes
3 cloves fresh garlic, minced
1 ½ tsp fish sauce or 3 T soy sauce
2 c fresh basil, chopped
Zest and juice of 1 lime

Toast the coconut in a saucepan over medium heat until it turns golden brown.  Put aside ½ c of it for garnish.  To the remaining coconut in the saucepan, add the chicken broth, rice, and salt.  Bring to a boil.  Once it is boiling, reduce the heat to simmer and cover for 15 minutes.  Let it stand for 5 minutes off the heat and then fluff with a fork.  While the rice is simmering, preheat a large, skillet over high heat with the canola oil.  When the pan is hot, add the shrimp, bell peppers, red pepper flakes, and minced garlic, stirring frequently.  After approximately 4 minutes, add the fish sauce-or soy sauce, and basil.  Toss to combine ingredients.  Serve the shrimp with some of the sauce over the rice and squeeze lime juice over everything.  Garnish with the remaining toasted coconut and lime zest.

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