This recipe is my way of making up for my childhood years where I didn’t like coconut. Actually, I don’t think ANY kid likes coconut, do they? I now understand it’s charm and adore it, and take advantage of children’s distaste for it. Every year at Halloween, I buy a big bag of Almond Joys “for the trick-or-treaters,” as well as other candy. We pass out candy by holding out the bowl and letting the kids pick which piece they want. Shockingly – at the end of the night, we’re left with a big bowl of Almond Joys. Then I’m forced to eat them. It’s a curse, I tell ya.
This coconut risotto satisfies my coconut craving all year around – it is full of coconut flavor from both shredded coconut and coconut milk. The rich color comes from vegetable stock. Omit the shrimp, or substitute tofu and you have a vegetarian bowl of goodness.
Get ready – this risotto is really spicy. Unable to decide between sriracha (which I love) and sambal oelek (which I double love), I just went ahead and put them both in there. Cut back on the sambal for a less spicy dish. With it’s mix of sweet, spicy, nutty, herby, limey and shrimpy, eating this made me think of
Spicy Coconut Risotto with Lime Shrimp
Ingredients:
For the Spicy Coconut Risotto:
- 1/4 cup shredded unsweetened coconut
- 2 teaspoons fresh ground ginger root
- 1/2 cup light coconut milk
- 1/4 cup chopped fresh cilantro
- 1/4 cup roughly chopped cashews or macadamia nuts
- 1 pound raw 16/20 count peeled and deveined shrimp, patted dry
- 1/4 cup fresh lime juice
Directions:
- In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered.
- In large high-sided skillet, heat butter over medium-high heat. Add rice, shredded coconut and ginger. Cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly.
- Add 1/2 cup hot stock; stir constantly until mostly absorbed. Add additional stock in 1/2 cup increments, stirring after each addition and cooking until stock is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding stock as needed. Stir in coconut milk, sambal oelek, salt and pepper.
- Meanwhile, prepare Lime Shrimp: Heat butter in large skillet over medium-high heat. Add shrimp and cook 4 to 5 minutes or until opaque throughout, turning occasionally. Add lime juice; toss to combine.
- Divide risotto between warm pasta bowls. Top with shrimp and garnish with cilantro, cashews and sriracha.
Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!
Original article and pictures take http://www.foxeslovelemons.com/2013/05/spicy-coconut-risotto-with-lime-shrimp.html site
Комментариев нет:
Отправить комментарий