Meal: Thai-style Shrimp
Servings: 4
Prep Time: 40 minutes
Ingredients
1 1/2 cups chicken broth
1 cup chicken broth
1 cup sweetened shredded coconut
1/2 cup sweetened shredded coconut
1 cup long-grain rice
4 tbsp vegetable oil
1 1/2 lb shrimp, peeled and deveined
salt + pepper to taste
1 small yellow onion, sliced
8 napa cabbage leaves, thinly shredded
1 cup shredded carrots
1 tsp curshed red pepper flakes
3 large garlic cloves, chopped
3 inches fresh ginger, peeled and grated
1 red bell pepper, thinly sliced
3 tbsp tamari (or soy sauce)
5 scallions, thinly sliced
20 basil leaves, chopped or torn
1/4 cup fresh cilantro leaves, chopped
juice of 1 lime
Directions
1. In sauce pot, combine 1 1/2 cups chicken broth with 1 cup coconut; bring to simmer.
2. Add rice and return to simmer over low heat.
3. Cover and cook for 18 minutes.
4. Heat a small skillet over medium heat.
5. Add 1/2 cup coconut; stir frequently and toast until golden, about 2-3 minutes. (Will burn quickly once it begins to brown; be careful)
6. Remove coconut from pan and reserve.
7. Heat a large skillet over medium-high heat with 2 tbsp vegetable oil.
8. Season shrimp with salt and pepper; add to hot skillet.
9. Saute shrimp 2 minutes on each side, until pink but not firm.
10. Remove shrimp and reserve.
11. Return skillet to heat and add 2 tbsp vegetable oil.
12. Add onions, cabbage, carrots, red pepper flakes, garlic, ginger, and red pepper.
13. Cook, stirring frequently, for 3-4 minutes.
14. Add tamari and 1 cup chicken broth.
15. Toss shrimp back into pan and stir to combine.
16. Cook 2 minutes or until shrimp are done.
17. Add scallions, basil, 1/8 cup cilantro, and lime juice; add additional tamari, salt, and pepper to taste.
18. Add coconut to the cooked rice.
19. Fluff with fork to distribute coconnut.
20. Serve shrimp and vegetables over rice, sprinkled with remaining cilantro.