Cajun Shrimp over Coconut Rice

Total Time
50mins
Prep 20 mins
Cook 30 mins

based on a recipe from intermezzo magazine. i use my mango peach salsa Mango Peach Salsa and this is a lovely dish

Ingredients Nutrition

Directions

  1. preheat oven to 350, preheat broiler to high.
  2. for the rice:.
  3. melt butter in an oven safe dutch oven.
  4. add scallions, garlic and ginger and cook until softened.
  5. add rice, stir one minute.
  6. add lemon and lime juice, vegetable broth, salt, pepper, bring to a boil.
  7. cover and place in oven, bake 20 minutes.
  8. remove, lift lid and let it cool 10 minutes.
  9. fluff with a fork and mix in coconut milk and coconut.
  10. cook over low heat until warmed through.
  11. for shrimp: coat with olive oil and cajun seasoning.
  12. thread 3 shrimp vertically on each skewer and broil 2 minutes per side.
  13. serve shrimp over rice garnished with salsa.

Reviews

(2)
Most Helpful

This was really good! I didn't have the mango peach salsa or the coconut flakes, but I did add the pinch of ginger, didn't really taste it though, it just blended in. The rice was really creamy, but I thought it could have tasted more like coconut, something was missing, I might make this again and play around with it!

LaurieL. August 07, 2008

The directions above states (1. preheat oven to 350 preheat broiler to high for rice: melt butter in an oven safe dutch oven.) Is a bit confusing! I cooked the rice on the stovetop. I did use all 4 tablespoons butter which should be cut down in half. The recipe doesn`t state how much cajun mix to use so so I used 2 teaspoons of my own mix for the shrimp. I served this with wasbi sauce #89827. This dish has lots of good flavor.The rice comes out creamy white I don`t know if you can see that in the picture. The lime is just so nice in this I think next time I`ll use just lime. Sandy thanks for posting this delish recipe.

Rita~ May 20, 2004

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