This Indian twist on a shrimp risotto uses pre-cooked Basmati rice. You can even use leftovers from last nights dinner to whip up this delicious coconut rice dish.
Coconut Shrimp RisottoPrint This
- 6-10 Large Shrimp, tails removed
- 3 tbsp Extra Virgin Olive Oil
- 4 Cloves Garlic, crushed
- 1 tsp Red Chili flakes
- 2 tsp Green Chilis, chopped
- 1 Lime, juiced
- ¼ cup Coriander, fresh chopped
- ⅛ cup Mint, fresh chopped
- 1 ½ cups coconut milk
- 4 cups Basmati rice, pre-cooked
First, remove the tails from the prawns and give them a rough chop. In a pan, heat up your Olive Oil and add the red pepper flakes, green chilis, and crushed garlic cloves, letting them cook down for a minute or two. Throw in your shrimp, then season with salt and pepper. Squeeze the juice of one lime over the shrimp and let it all cook for another few minutes, or until the shrimp have just turned pink. Remove the garlic cloves, add fresh chopped coriander and let that rest off of the heat.
In a separate pan, heat 1 ½ cups coconut milk to a light simmer. Add your leftover or pre-cooked Basmati rice and mix together. Remove from heat, and gently fold in the shrimp and sauce from the other pan. Serve immediately.