Cajun Shrimp over Coconut Rice
based on a recipe from intermezzo magazine. i use my mango peach salsa recipe#53388 and this is a lovely dish
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INGREDIENTS
Nutrition- 12
- 2tablespoons olive oil
- 1 -2tablespoon cajun seasoning, to taste (emerils or tony cachere's)
- 4metal skewers
rice
- 4tablespoons butter
- 1⁄4cup chopped scallion
- 1⁄2teaspoon grated ginger
- 1cup jasmine rice
- 1teaspoon fresh lemon juice
- 1teaspoon fresh lime juice
- 2cups vegetable broth
- salt and pepper
- 1cup coconut milk
- 2⁄3cup coconut flakes
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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.
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