You may also like
Categories:
Basmati rice unsalted butter garlic red pepper shrimp chicken broth coconut milk lime juice salt fresh cilantro
Viewed: 59 - Published at: 3 years agoIngredients
- 1 12 cups basmati rice
- 1 tablespoon unsalted butter
- 1 garlic clove, finely chopped
- 14 teaspoon crushed red pepper flakes
- 12 ounces medium shrimp, peeled and deveined
- 1 cup canned low sodium chicken broth
- 1 cup coconut milk (shake before opening)
- 14 cup fresh lime juice (from about 3 limes)
- 12 teaspoon salt
- 14 cup finely chopped fresh cilantro
Method
- Rinse and drain rice several times in cold water to remove excess starch.
- Melt butter in alarge saucepan over med-high heat.
- Add garlic, crushed red pepper and shrimp.
- Saute until shrimp is cooked through -- 3 to 4 minutes, total.
- Transfer shrimp mixture to a plate and cover with foil to keep warm.
- Add rice to saucepan and cook, stirring, until fragrant and lightly toasted -- about 3 minutes.
- Stir in broth, coconut milk, lime juice and salt.
- Bring to a boil over high heat.
- Reduce heat to low, cover pan and cook till rice is tender -- about 15 minutes.
- Stir in cilantro, and serve topped with shrimp.
- Tips: Can use regular long grain rice.
- Can use light coconut milk if worried about calories.
