Coconut Shrimp with Rice
Robin
ingredients
Coconut Rice- 1 cup white rice
- 1 can chicken broth
- 1/2 cup coconut milk (not cream)
- 1 t. salt
- 1lb. peeled shrimp
- 1/4 onion, chopped
- 1 small can mushrooms, drained
- 1 cup frozen peas
- 1 T. dried basil
- 1/4 t. garlic powder, 1/4 t. ginger
- 3/4 to 1 c. coconut milk
- salt and pepper
directions
- 1
Combine chicken broth, 1/2 c. coconut milk, and salt in a sauce pan. Bring to a boil. Stir in rice. Cover and reduce temperature to low. Cook 15 minutes or until water is absorbed.
- 2
Saute onion and mushrooms in 2 T. olive oil for 5 minutes. Add shrimp,herbs, salt and pepper and cook until shrimp is pink. About 3 minutes. Stir in peas and 3/4 to 1 cup coconut milk. Stir and heat until bubbly and peas are thawed. Serve over rice.
Source: Robin
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