John and I loved this recipe from the Food Network! It's really easy! I know it looks like a lot of ingredients, but it's really not that hard. You basically make the mango salsa, then make the marinade for the shrimp, start the rice while the shrimp is marinading, then throw the shrimp in the skillet to brown. We doubled the recipe last time, because we love it SO much!
Ingredients:
Salsa- 1 mango, peeled and finely diced
- 3 scallions, sliced
- 5 basil leaves, julienned -OR- handful of cilantro diced
- 1 lime, juiced
- Kosher salt and freshly ground black pepper
- 1/2 jar of jalapenos -OR- 2 fresh jalapenos sliced (for a hotter flavor)
- 3 cloves garlic, thinly sliced
- 1/2--inch piece ginger, peeled and grated
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1/2 lime, zested
- 1/4 cup coconut milk
- Small handful basil leaves, torn -OR- handful of cilantro, torn
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 15 grinds pepper
- 1 pound peeled, deveined shrimp
Lime Jasmine Rice
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested
Directions:
For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
For the rice: Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Yield: 2 to 4 servings
3 comments:
Ewww, shrimp!! ;)
Yum Shrimp!! hehe. Where do you guys get your shrimp? I've had bad luck purchasing good shrimp....
That rice, sounds AMAZING. Big fan of jasmine and basmati rice.
We buy it fresh/frozen from Ultra. You basically pick out how much you want and weigh it yourself. Check at the meat counter if they sell it that way at your grocery store.
I make this rice almost anytime we eat a meal with rice. Rache, you should at least try the yummy rice!
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