Spicy Coconut Shrimp with Brown Rice
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 (13.5 oz) can coconut milk
jalapeno pepper, sliced in half (stem discarded and seeds removed if you can’t handle the heat, but it’s not crazy heat or anything)
3 cloves garlic
1-inch piece fresh ginger, skin removed and roughly chopped
1/4 cup fresh parsley
juice from 1/2 a lime
2 Tbs. extra-virgin olive oil
1/2 pound shrimp, peeled and deveined
1 cup uncooked brown rice
coarse salt and freshly ground pepper
1/2 cup coconut shavings
Instructions:
Serves 2.
Pour 1/2 cup of the coconut milk into a food processor. Toss in the jalapeno, garlic, ginger, parsley, lime and oil and a pinch of salt and pepper. Blitz until smooth.
Pour the marinade over the shrimp in a small bowl and toss to coat. Cover and refrigerate for 1 to 2 hours.
Pour the remaining coconut milk (a little over a cup) into a rice cooker, along with the rice and 1 more cup of water. Turn on cooker and let cook.
Heat a medium skillet over medium high. Remove the shrimp from the marinade and place in the skillet in a single layer. Sear about 2 minutes on one side, flip and sear another minute.
Pour the remaining marinade into a small sauce pan. Bring to a simmer and cook about 3 minutes. Serve the brown rice with shrimp on top, along with a good drizzle of the coconut sauce, garnished with parsley and coconut shavings.
From bevcooks.com