Thinking of having seafood or trout for dinner and don’t what to have with it? This coconut shrimp will make you think of sand, sun and the ocean.
- 1/2 cup shredded coconut (sweetened)
- 1/2 cup finely chopped shallot
- 1/2 tsp. finely chopped jalapeno pepper
- 2 tsp. minced fresh ginger
- 1 tbsp. olive oil
- 2 cups basmati rice
- 1 tbsp. white rum
- 1 tsp. salt
- 3 1/2 cups unsweetened coconut milk mixed with 1 cup water, making 4 1/2 cups total.
- 3 tbsp. fresh lime juice
- 1 tbsp. grated lime rind
Spread the coconut in a small fry pan and toast over the heat stirring until a golden brown. (about 5 minutes). set aside to cool.
In a heavy saucepan saute the shallot, jalapeno and ginger in the oil over a medium heat, stirring frequently until the shallots are soft. Add the rice a cook for about 2 minutes longer. Add the rum and boil for 5 minutes to burn off the alcohol.
Stir in the salt and 3 1/2 cups of coconut milk; bring to a boil and reduce heat to lowest possible setting. Simmer for 20 minutes. Add the remaining coconut milk, lime juice and lime zest. Cover and cook for 20 minutes more until rice is tender.
Serve immediately, garnishing with the toasted coconut.