Szechwan Shrimp Over Coconut Rice
- Ethnicity: Asian
- Base: Seafood
- Course: Entree
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 1/3 c | honey |
| 3 T | soy sauce |
| 3 T | chili garlic paste |
| 1 lb | large peeled shrimp |
| 1 c | uncooked California medium grain rice |
| 3/4 c | water |
| 3/4 c | coconut milk |
| 1 c | matchstick size bell pepper strips, any color |
| 1 c | snow pea strips |
| 1/4 c | sliced green onions |
| 1 T | cooking oil |
Directions:
1| To prepare rice, combine the rice, water, coconut milk, butter and salt in a large pot. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat and let stand for 10 minutes.
2| To prepare shrimp, whisk together the honey, soy sauce and chili garlic paste in a large bowl. Remove 1/4 of mixture and set aside. Add shrimp and let marinate for 30 minutes.
3| Remove shrimp from marinade and place on skewers. Grill over medium heat for about 3 to 5 minutes per side.
4| Heat oil in a large skillet. Add vegetables and stir-fry for 5 minutes or until crisp tender over high heat.
5 To serve, place a bed of rice on each plate. Top with vegetables and shrimp.
6| Drizzle with reserved marinade and sprinkle with green onions.