This has everything going on in it. Heat, sweetness, starchiness, happiness and love.
Pour 1/2 cup of the coconut milk into a food processor. Toss in the jalapeno, garlic, ginger, parsley, oil and a pinch of salt and pepper. Blitz until smooth.
Pour the marinade over the shrimp in a small bowl and toss to coat. Cover and refrigerate for 1 to 2 hours.
Pour the remaining coconut milk (a little over a cup) into a rice cooker, along with the rice and of water. Flip her on and fugget it.
Heat a medium skillet over medium high. Remove the shrimp from the marinade and add in a single layer. Sear about 2 minutes on one side, flip and sear another minute.
Pour the remaining marinade into a small sauce pan. Bring to a simmer and cook about 3 minutes.
Serve the brown rice with shrimp on top, along with a good drizzle of the coconut sauce, garnished with parsley and coconut shavings.
You. Will. Die.
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Really good! I added a whole jalapeno minus the seeds since I wasn’t sure about the spice, I’ve been surprised before, but it was great, not too spicy at all, in fact I’ll probably add more next time or maybe some hot pepper flakes.
Simple to make and a big hit with both me and my kids. I did omit the jalapeno for them, but the dish was still flavorful.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
2 Comments
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mojobubbles on 6.28.2012
Is there supposed to be a lime in the coconut somewhere in there? Garnish maybe? It’s listed on the ingredients but not in the instructions. Thanks!
thestarterwife2 on 5.18.2012
This just looks incredible! I can’t wait to try it!