Ginger Cilantro Rice with Grilled Coconut Shrimp
- Ethnicity: Asian
- Base: Other
- Course: Side Dish
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 1/2 c | coconut milk |
| 1 T | dark brown sugar |
| 1 T | garlic, minced |
| 2 t | fish sauce |
| 2 T | fresh lime juice |
| 1 lb | large shrimp, peeled and deveined, tail on |
| 1 1/2 T | canola oil |
| 1 c | yellow onion, diced |
| 1 c | California Calrose rice |
| 1/2 t | salt |
| 1 1/2 T | finely grated ginger |
| 1 1/2 c | chicken stock, warmed |
| 6 oz | asparagus (about 8 spears), cut on the bias into 3" pieces |
| 1/2 c | finely chopped fresh cilantro, plus more to garnish |
Directions:
1| In a small bowl, whisk together the coconut milk, sugar, garlic, fish sauce and lime juice. Transfer 1⁄3 cup to a large bowl. Add the shrimp. Cover with plastic wrap and refrigerate for at least 2 hours and up to 6 hours. Set remaining coconut mixture aside.
2| Heat the oil in a medium sauté pan over medium heat until almost smoking. Add onion and cook, stirring occasionally until softened, 5 to 7 minutes. Add rice and salt and cook, stirring
constantly for 1 minute. Stir in the stock and ginger. Bring to a soft boil. Reduce heat to low and cover. Cook until almost all the liquid has been absorbed, about 20 minutes. Remove from the heat and let stand for 10 minutes. Gently stir in the cilantro.
3| Preheat a grill to medium-high. Place the shrimp on skewers, 5 shrimp to a skewer. Brush the grill with a little oil. Place the shrimp and the asparagus on the grill. Grill, turning the asparagus until all sides have grill marks and the asparagus is tender, 3 to 5 minutes. Grill the shrimp, turning once, until they are cooked through and opaque, 2 minutes per side.
4| Place the reserved sauce in a small saucepan warm over medium heat. Divide the rice between 4 plates. Arrange the shrimp and asparagus on top of the rice and drizzle each dish with 1 Tbsp. coconut sauce. Garnish with chopped cilantro. Serve immediately.
2| Heat the oil in a medium sauté pan over medium heat until almost smoking. Add onion and cook, stirring occasionally until softened, 5 to 7 minutes. Add rice and salt and cook, stirring
constantly for 1 minute. Stir in the stock and ginger. Bring to a soft boil. Reduce heat to low and cover. Cook until almost all the liquid has been absorbed, about 20 minutes. Remove from the heat and let stand for 10 minutes. Gently stir in the cilantro.
3| Preheat a grill to medium-high. Place the shrimp on skewers, 5 shrimp to a skewer. Brush the grill with a little oil. Place the shrimp and the asparagus on the grill. Grill, turning the asparagus until all sides have grill marks and the asparagus is tender, 3 to 5 minutes. Grill the shrimp, turning once, until they are cooked through and opaque, 2 minutes per side.
4| Place the reserved sauce in a small saucepan warm over medium heat. Divide the rice between 4 plates. Arrange the shrimp and asparagus on top of the rice and drizzle each dish with 1 Tbsp. coconut sauce. Garnish with chopped cilantro. Serve immediately.
