Total Time
27mins
Prep 5 mins
Cook 22 mins

From the All You magazine

Ingredients Nutrition

Directions

  1. Rinse and drain rice several times in cold water to remove excess starch. Melt butter in alarge saucepan over med-high heat. Add garlic, crushed red pepper and shrimp. Saute until shrimp is cooked through -- 3 to 4 minutes, total. Transfer shrimp mixture to a plate and cover with foil to keep warm.
  2. Add rice to saucepan and cook, stirring, until fragrant and lightly toasted -- about 3 minutes. Stir in broth, coconut milk, lime juice and salt. Bring to a boil over high heat. Reduce heat to low, cover pan and cook till rice is tender -- about 15 minutes. Stir in cilantro, and serve topped with shrimp.
  3. Tips: Can use regular long grain rice. Can use light coconut milk if worried about calories.
Most Helpful

This was delicious. I used a little extra garlic and butter to saute the shrimp. It says six servings and perhaps it is, but my husband and I ate almost all of it!

VeggiegalNY January 01, 2009