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!

Serves: 4

Prep time: 10 minutes

Cooking time: less than 5 minutes, plus rice and almonds

1 cup jasmine rice

Water

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.