Williams-Sonoma has a fabulous recipe. It’s quick, easy and comforting. The way the flavor of the coconut milk gives the rice just a faint taste and makes it nice and creamy is just so comforting! The shrimp cooked in a little butter with lime zest, juice and green onions is perfection. Click HERE for the link to the original Williams-Sonoma recipe that you can print.
Below is my version. I cooked the full amount of rice, and made half the shrimp portion, since there are only two of us. The first time I made it there wasn’t much of a lime taste. The second time I upped the zest and lime juice and it was perfect! If I was making this for four people I would double the lime zest and juice and serve with a big tossed salad, some nice hot bread and olive oil!
MY VERSION OF LIME SHRIMP WITH COCONUT RICE – Serves 2 (Click HERE to print my version):
The ingredients… butter, white rice, water, coconut milk, lime, garlic, shrimp, green onions
(Note: I did not use cilantro… you either like it or it tastes like dish soap. I taste JOY dish soap. Pthewy!)
Start by melting 1 tablespoon of butter in a saucepan over medium heat. Add 1 cup of rice and cook, stirring constantly, until well coated with butter (about 1 minute).
Then stir in 1 1/2 cups coconut milk and 1 cup of water. Bring to a boil, reduce the heat to low and cover. Cook until liquid is absorbed and the rice is tender (about 20 minutes).
I get the ingredients ready to use. Grate or mince the ginger, chop the green onions, zest and juice the lime, rinse and dry the shrimp and then proceed as follows:
While the rice cooks, grate the zest of one small lime and squeeze the juice from that same lime. About 5 minutes before the rice is ready, in a large fry pan over medium heat, melt 2 tablespoons of butter.
Add the garlic, lime zest and lime juice and stir until the mixture is bubbly.
Add the shrimp and green onions. Saute until the shrimp are just opaque and cooked through, about 3 minutes (do not overcook). Stir in half of the cilantro if using.
FINISH THE RICE
Fluff the rice and gently stir in the remaining cilantro (if using). There are four servings of rice, which you can use to heat up for a quick side dish. Spoon some rice onto a pretty plate and top with shrimp mixture.
Wait. Until. You. Taste. It! See how quick and easy it is? The main portion is cooked in 5 minutes, right before the rice is ready! Woohoo, love that!
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
Catch you back here tomorrow!