Recipe: Shrimp with Coconut Rice

June 17, 2008 at 10:16 am Leave a comment

I got this recipe from a Barnes & Noble bargain shelf cookbook called “Perfect Thai” that only cost me $7.99. For some reason, they always have amazing cookbooks on the bargain shelf with beautiful photos of each recipe for less than a tenner, and if you’re like me, cookbooks are all about the pictures.

Anyway, about the recipe. I’ve made this on two or three occasions and I love love love it: it’s a great one-pot dish with little clean-up. My main obstacle however, was finding Thai basil, so I’d always have to do without it (and it turned out delicious anyway). Ethnic cooking always seems daunting because they call for some crazy ingredients and techniques, but when I make this, I use regular, fresh shiitake mushrooms and cook it in a large pot (since I don’t have a wok.) Another, more intentional, variation to this recipe is to add in some baked tofu the same time you put in the shrimp, or some fresh julienned carrots with the mushrooms, if you’re into that sort of thing.

INGREDIENTS

1 c. dried Chinese mushrooms

2 tbsp. vegetable or peanut oil

6 scallions, chopped

1/2 c. dry, unsweetened coconut

1 fresh green chili, seeded and chopped

1 c. (generous) jasmine rice

2/3 c. fish stock

1-3/4 c. (14 fl. oz.) coconut milk

350 g. cooked, shelled shrimp

6 sprigs fresh Thai basil

METHOD

1. Place the mushrooms in a small bowl, cover with hot water, and set aside to soak for 30 minutes. Drain, then cut off and discard the stalks and slice the caps.

2. Heat 1 tablespoon of the oil in a wok and stir-fry the scallions, coconut, and chili for 2-3 minutes, until lightly browned. Add the mushrooms and stir-fry for 3-4 minutes.

3. Add the rice and stir-fry for 2-3 minutes, then add the fish stock and bring to a boil. Reduce the heat and add the coconut milk. Let simmer for 10-15 minutes, until the rice is tender. Stir in the shrimp and basil, heat through, and serve.

Obviously if you’re only one person you are going to have tons of leftovers after making this. I suggest putting the remainder into individual little Ziploc or Glad bowls and freezing it for later! It microwaves well, but make sure not to overdo it or the shrimp will get tough. Enjoy!

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Entry filed under: Alison, The Eat Sheet. Tags: , , , , .

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