The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

You may not copy or otherwise reproduce any of this content without prior written permission.

Thursday, September 20, 2007

Lime Shrimp with Coconut Rice

The flavors of this dish are mild and light. The coconut milk makes the rice creamy but is understated compared to the other flavors in the dish. It's the perfect background for the lime and garlic.
1lb large shrimp
5 tbsp unsalted butter
1 cup large grain white rice
1 1/4 c water
1 1/4 c unsweetened coconut milk
1 lime (1 tsp zest, 2tbsp juice)
6 cloves of garlic, minced
8 spring onions, white and pale green parts, thinly sliced
small bunch cilantro

For the rice:
Melt 1 tbsp butter over medium heat in a sauce pan. Add the rice and stir constantly, allowing it to cook and the grains are coated in butter, about one minute. Stir in water and coconut milk and bring to a boil. Once boiling, reduce heat to low and cook until the liquid is absorbed, about 20-25 minutes.
For the shrimp (prepare about 5 minutes before rice is ready):
Melt 4tbsp butter in a large frying pan over medium heat. Add the lime juice and zest and the garlic and stir for about1 minute. Add shrimp and green onions and saute until the shrimp are opaque about 4 minutes. Stir in half of the cilantro.
Fluff the rice and stir in remaining cilantro and serve.


roopa said...

She's back!

Isn't coconut rice really tasty? I just made some last week, and it's sooo good with anything that has lime and other tropical flavors in it.

Deborah said...

This sounds delicious!

Larissa said...

Mmmm...that looks amazing.

SUSAN said...

Love shrimp in the Thai style. I always have a can of coconut milk on hand for these cravings. This looks mighty fine, Meghan!