Coconut Shrimp and Rice

From the All You magazine

• Ready In: 27 mins
• Serves: 6
• Yields: 6

Ingredients

• 1 1⁄2 cups basmati rice
• 1  tablespoon unsalted butter
• 1  garlic clove, finely chopped
• 1⁄4 teaspoon crushed red pepper flakes
• 12  ounces medium shrimp, peeled and deveined
• 1  cup  canned low sodium chicken broth
• 1  cup coconut milk (shake before opening)
• 1⁄4 cup fresh lime juice (from about 3 limes)
• 1⁄2 teaspoon salt
• 1⁄4 cup  finely chopped fresh cilantro

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.