Name: Cajun Shrimp over Coconut Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 12 large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 -2 tablespoon cajun seasoning, to taste (emerils or tony cachere's); 4 metal skewers; 4 tablespoons butter; 1/4 cup chopped scallion; 2 garlic cloves; 1/2 teaspoon grated ginger; 1 cup jasmine rice; 1 teaspoon fresh lemon juice; 1 teaspoon fresh lime juice; 2 cups vegetable broth; salt and pepper; 1 cup coconut milk; 2/3 cup coconut flakes; mango peach salsa (to garnish) (optional)

2

Recipe by chia2160

2

People talking

Join In Now Join the conversation!

Cajun Shrimp over Coconut Rice created by Rita1652

based on a recipe from intermezzo magazine. i use my mango peach salsa recipe#53388 and this is a lovely dish

Ready In:: 50mins
Serves:
Units:

2

People talking

Join In Now Join the conversation!

ingredients

12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 -2 tablespoon cajun seasoning, to taste (emerils or tony cachere's)
4 metal skewers
rice
4 tablespoons butter
¹⁄₄ cup chopped scallion
2 garlic cloves
¹⁄₂ teaspoon grated ginger
1 cup jasmine rice
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
2 cups vegetable broth
salt and pepper
1 cup coconut milk
²⁄₃ cup coconut flakes
mango peach salsa (to garnish) (optional)

directions

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@chia2160

Contributor

@chia2160

Contributor

"based on a recipe from intermezzo magazine. i use my mango peach salsa recipe#53388 and this is a lovely dish"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by LaurieL.

8/7/2008

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!

Reply
review by Rita1652

5/20/2004

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.

Reply
photo by Rita1652

5/20/2004

Reply
creation by chia2160

5/14/2004

based on a recipe from intermezzo magazine. i use my mango peach salsa recipe#53388 and this is a lovely dish