Coconut Rice & Shrimp
Lunch & Dinner
Coconut Rice & Shrimp
Coconut Rice made with RFF Jasmine or Basmati is scrumptious on it's own, however adding the shrimp prepared with all of these great ingredients adds a whole new level of Yum to the equation. Feeling a little adventurous? Try adding RFF Aromatic Purple Rice. You won't be sorry you did!
Made with Ralston Family Farms Jasmine Rice
Lunch, Dinner, Jasmine
Coconut Rice
2 cups Ralston Family Farms Jasmine Rice
1 cup coconut cream
1 1/2 tbsp sugar
1 tsp kosher salt
2 cups water
Shrimp Recipe
1 large onion
1-2 fresh red chilies
2 cloves of garlic
3 cm piece of ginger
1/2 stalk of lemongrass
1 pound of peeled shrimp
8 oz sugar snap peas or green beans
4 oz peas
2 oz coconut cream
1/2 cup of vegetable stock
1 lime
Directions
Coconut Rice Directions:
Combine rice, coconut cream, sugar, salt, and water in a medium saucepan. Bring just to a boil and stir to dissolve sugar, then reduce heat to low and cook 40-45 minutes until rice is tender and water is absorbed. Fluff with a fork, cover and let sit for 20 min.
Shrimp Directions:
Directions: Peel the onion and finely slice along with the chilies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop. Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chili, ginger, lemongrass over a medium heat for 4 to 5 minutes, until soft but not colored. Add the shrimp, vegetables, coconut cream and vegetable stock to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the shrimp is cooked through and the vegetables are tender. Take the pan off the heat and add a squeeze of lime juice to taste. Serve with coconut rice.
Share your Version
Share your version of the recipe. Tag @ralstonfamilyfarms on Instragram with hashtag #ralstonrecipe
