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Categories:
long grain rice coconut milk water coconut oil salt shrimp salt black balsamic vinegar fresh oranges garlic skewers guava jelly vinegar lemon juice cucumbers tomato clove garlic mangoes black pepper scallions
Viewed: 102 - Published at: 2 years agoIngredients
- 3 cups long grain rice
- 2 cups coconut milk
- 2 cups water
- 1 teaspoon coconut oil
- 1 teaspoon salt
- 2 pounds shrimp, raw
- 1 teaspoon salt
- 1 teaspoon black or white pepper
- 1 teaspoon balsamic vinegar
- 2 fresh oranges, squeezed
- 6 cloves garlic, 3 pressed and 3 chopped
- 6 skewers
- 1/2 cup guava jelly
- 3 tablespoons any dark vinegar
- 1 teaspoon lemon juice
- 4 fresh cucumbers, cut into chunks
- 1 tomato, diced
- 1 clove garlic, sliced
- 4 fresh mangoes, peeled and sliced
- Pinch black pepper
- 1/2 cup chopped scallions
Method
- Combine all ingredients in a saucepan.
- Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes.
- Fluff rice when cooked.
- Clean and rinse shrimp in cold water.
- Place in a glass bowl.
- Add salt, pepper, vinegar, orange juice, and pressed garlic.
- Cover and let marinate for 20 minutes.
- Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers.
- Grill until cooked, about 1 1/2 to 2 minutes on each side.
- In a glass bowl whisk jelly, vinegar, and lemon juice.
- Fold in cucumber, tomato, and garlic.
- Add mango, pepper, and scallions to mixture.
- Toss gently and keep chilled until served.
