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.
SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE
Steps:
- In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
- Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
- Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
- Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
- Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
- Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.
ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING
Steps:
- Coconut Rice:
- Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
- Marinated Garlic Shrimp:
- Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
- Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
- Mango Cucumber Salad with Guava Dressing:
- In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.
HAWAIIAN BEACH SHRIMP
This recipe is great for hibachi on the beach or in your backyard. You can also broil it in your oven if you're not in Hawaii or near a beach. It's a easy way to prepare a shrimp dish that's 'ono' (delicious) and moist! You can serve this either as an appetizer (pupu) or entree. I prepare it either with or without the shells on - depending on how fast I want people to eat 'um up! Aloha from Hawaii!!! Enjoy!
Provided by Nancy LY
Categories Seafood Shellfish Shrimp
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
- Preheat a grill for medium-high heat. Soak skewers in water.
- Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 6.8 g, Cholesterol 244.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 25.3 g, SaturatedFat 4.7 g, Sodium 953.8 mg, Sugar 4.8 g
COCONUT RICE WITH SHRIMP AND CORN
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
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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