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Shrimp Marinade shrimp generous ginger garlic shallot salt black pepper red pepper olive oil Coconut Rice milk water salt long grain white rice cilantro
Viewed: 46 - Published at: 3 years agoIngredients
- Shrimp Marinade:
- 1 pound fresh shrimp
- Generous 1/2 cup fresh squeezed lime juice
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 2+ tablespoons finely chopped cilantro
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes, or to taste
- 1/4 cup olive oil
- 2+ tablespoons brown sugar
- Coconut Rice:
- 1 1/2 cup well-stirred canned unsweetened coconut milk
- 1/2 cup water
- 1 teaspoon salt
- 1 cup long-grain white rice
- Garnish: 1/2 cup chopped cilantro
Method
- Shrimp Marinade: Whisk all of the marinade ingredients for the shrimp, peel and de-vein shrimp, and marinade in a glass (or otherwise non-reactive) bowl for 30 minutes, stirring occasionally.
- Coconut Rice: Meanwhile, in a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes.
- Remove pan from heat and let rice stand, covered, 5 minutes.
- Cooking the Shrimp: When almost ready to serve, heat a grill pan on high until hot, and put shrimp on skewers, 5 to a skewer, so that they lay flat. Sprinkle shrimp with a bit more brown sugar, and place the skewers on the grill pan and baste with half of remaining marinade. Turn after 2 minutes and baste with remaining marinade. When shrimp are firm, (2-3 minutes on each side) remove and set on serving dish. Continue to cook liquid in pan until slightly caramelized, then pour or brush over shrimp skewers.
- Serve with rice, and garnish with remaining 1/2 cup chopped cilantro.
