Monday, July 30, 2007
Recipe of the Week-Thai Shrimp with Coconut Almond Rice
Thai Shrimp with Coconut-Almond Rice
I found this recipe a few months ago courtesy of the Seattle P-I newspaper. It's super easy and Sandra and I have been eating it about every other week. Sandra calls it her new favorite dish (even Brian liked it). Check it out!
Prep time: 10 minutes
Cooking time: less than 5 minutes, plus rice and almonds
1 cup jasmine rice
Light coconut milk
1 tablespoon canola oil
1 pound shelled and deveined medium shrimp
1/3 cup Thai-style chili sauce
1/2 cup toasted slivered almonds
Chopped green onions for garnish
Prepare rice according to package directions, replacing half the water called for on package with light coconut milk.
Heat oil in a large non-stick skillet on medium until hot. Add shrimp and cook 3 to 4 minutes or until pink. Add chili sauce and stir until heated through. Stir almonds into cooked rice and top with shrimp mixture. Garnish with onions.