Coconut Shrimp And Rice

Total Time: 27 mins Preparation Time: 5 mins Cook Time: 22 mins

Ingredients

• 1 1/2 cups basmati rice
• 1 tablespoon unsalted butter
• 1 garlic clove, finely chopped
• 1/4 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)
• 1/4 cup fresh lime juice (from about 3 limes)
• 1/2 teaspoon salt
• 1/4 cup finely chopped fresh cilantro

Recipe

• 1 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.
• 2 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.
• 3 tips: can use regular long grain rice. can use light coconut milk if worried about calories.