Recipe by EagleRocker
This recipe is from the "Just Add Water" cookbook by Lauren Chattman. You can make this without the shrimp as a side dish, or add shrimp for a full dinner. The coconut milk adds such great flavor, and it was really easy to make and clean up! The rice soaks up most of the liquid, so if you like it a little saucy, increase the coconut milk and water.
Top Review by Oolala
This was good. I did add some seasoning to the shrimp (garlic, Emeril's Essence, and soy sauce). I was out of peanuts so I added a tbsp. to the shrimp and melted it into the pan sauce. I also used low fat coconut milk which isn't as good as real coconut milk but the calories are less. I was happy that everyone liked this. Thanks!
FOR THE RICE
- 1 cup unsweetened coconut milk
- 1 cup water
- 1 cup long-grain white rice
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon ground coriander
- 1 small jalapeno, seeded and finely chopped
- 1⁄4 teaspoon salt
- 4 scallions, white and light green parts, finely chopped
- 1⁄4 cup unsalted dry roasted peanuts, coarsely chopped
FOR THE SHRIMP
- 1⁄2 lb shrimp, we use the frozen pre-cooked but fresh would be great as well
- 1 tablespoon olive oil
- 2 tablespoons unsweetened coconut milk
- 1⁄8 teaspoon turmeric
- 1⁄4 teaspoon lemon pepper
Directions See How It's Made
- Combine the coconut milk, water, rice, turmeric, coriander, jalepeno, and salt in a medium size sauce pan. Bring to boil, reduce the heat to medium-low, cover, and simmer until rice is tender, 18-20 minutes.
- Meanwhile, combine olive oil, coconut milk, turmeric, and lemon pepper in a small frying pan. Bring to a simmer and add shrimp. If using frozen precooked, cook just until thawed, about 5 minutes. If using fresh, cook just until the shrimp turn pink.
- When rice is done, stir in scallions and half the peanuts.
- Split rice between four plates, top with shrimp (and any liquid left from the shrimp), and sprinkle the rest of the peanuts over the top.