Wednesday, July 17, 2013

Hot Sweet Shrimp with Coconut Rice

Even food bloggers get stuck in a rut. For all the recipe development, blog reading and pinning I do, you would think we'd always be eating something different. Truth is, just like you, I find myself reverting back to the same things over and over. Sometimes its a celebration of things you love and sometimes you just need to break free.

Read the rest of this post with Queen's "I Want to Break Free" playing. Sidenote -- Never realized how drag fabulous this music video is. Amazing. 

Yes, it is the season of tomatoes, corn and BBQ, but there are so many other refreshing dishes to consider. "I want to break free." The clean herb flavors and bright citrus notes of many Asian dishes always attract me when it's warm, so I decided to put together this rice dish, punctuated with sweet, creamy coconut. "God knows I want to break free."

Paired with fresh-grilled hot and spicy shrimp and perfectly charred red pepper and pineapple; this rice is sure to break you out of your summer salad rut. "I've fallen in love. I've fallen in love for this first time."

With so many ingredients available at groceries stores and bevy of cultures to inspire us, why would we ever eat the same thing over and over? "I've GOT to break free."


Hot Sweet Shrimp with Coconut Rice
2 cups brown basmati rice, thoroughly rinsed
3 cups water
1 cup coconut cream (or coconut milk if you'd like to go lighter)
3 inches ginger, peeled; slice 2 quarter-inch pieces and mince the rest
1/4 cup cilantro, chopped
1/4 cup basil, chopped
2 shallots, minced
2 green onions, chopped
1/3 cup toasted almonds, toasted
4 tablespoons soy sauce
Juice of 2 limes
1/3 cup honey
3 tablespoons sriracha
1lb shrimp, peeled and deveined
1 tablespoon vegetable or canola oil
1/2 pineapple, cut into 2-inch chunks
2 red peppers, cut into 2-inch chunks
2 teaspoons sesame seeds

Combine rice, water, coconut cream and ginger slices in a medium-sized pot and bring to a boil. Cover and reduce heat to simmer. Cook until all liquids absorb, about 35-45 minutes. Remove ginger slices. Allow to cool slightly.

While rice is cooking, heat grill over medium heat. Skewer shrimp, pineapple and red pepper; keeping each separate of one another. Combine honey, sriracha and 2 tablespoons soy sauce in a small bowl; set aside. Wipe down grill with vegetable oil. Grill shrimp for 2 minutes per side. Pineapple and red peppers will take about 4 minutes per side. When each skewer is just about finished, brush with sriracha sauce on each side. Allow shrimp to rest for 5 minutes before removing from skewer.

Toss rice with minced ginger, cilantro, basil, shallots, green onions, almonds, remaining soy sauce and lime juice. Serve shrimp, pineapple and red peppers over coconut rice. Top with sesame seeds and enjoy!

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