Lime Shrimp with Coconut Rice
Some stores and fish markets carry peeled and deveined shrimp, which will save you quite a bit of time. Avoid shrimp with an “off” odor, a dull appearance or a gritty feel.
- 5 Tbs. unsalted butter
- 1 cup long-grain white rice
- 1 1/4 cups water
- 1 1/4 cups unsweetened coconut milk
- 1 lime
- 6 garlic cloves, minced
- 1 lb. large shrimp, peeled and deveined
- 8 green onions, white and light green portions, thinly sliced
- 1/4 cup minced fresh cilantro
Cook the rice
In a saucepan over medium heat, melt 1 Tbs. of the butter. Add the rice and cook, stirring constantly, until the grains are well coated with the butter, about 1 minute. Stir in the water and coconut milk. Bring to a boil, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 20 minutes.
Cook the shrimp
While the rice cooks, grate 1 tsp. zest and squeeze 2 Tbs. juice from the lime. About 5 minutes before the rice is ready, in a large fry pan over medium heat, melt the remaining 4 Tbs. butter. Add the garlic, lime zest and lime juice and stir until the mixture is bubbly. Add the shrimp and green onions and sauté until the shrimp are just opaque throughout, about 3 minutes. Stir in about half of the cilantro.
Finish the rice
Fluff the rice and gently stir in the remaining cilantro. Divide the rice among 4 plates, top with the shrimp and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).