Thursday, March 22, 2012

Shrimp with Coconut Rice Recipe



1/4 cup frozen sofrito thawed
1 1/4 cups water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh cilantro, finely chopped
zest of 1 lemon
peel for garnish
1 cup instant rice
1 lb large peeled/deveined shrimp (thawed)
1/4 cup white wine
1/2 cup light coconut milk
sesame seeds toasted
Suggestions for sides dish: Steamed broccoli
Combine water and oil in medium saucepan; bring to a boil for rice.Stir lemon zest and rice into boiling water. Remove from heat, cover, and let stand 5 minutes or more.
Preheat large sauté pan on medium-high 2–3 minutes. Place 1/4 cup sofrito in pan (chill remaining sofrito for another use), then stir in shrimp. Cook and stir 4 minutes or just until shrimp begin to turn pink.
Stir in wine, coconut milk, and cilantro. Cook and stir 2 minutes or until thoroughly heated. Use a fork to fluff the rice. Serve shrimp over rice, garnish with broccoli and sprinkle with toasted sesame seeds.

21 comments:

Gera @ Sweets Foods Blog said...

This shrimp recipe with coconut seems very tempting and with white wine is a great combination :)

Gera

Lenia said...

It sounds exotic and delicious!Have a lovely day,dear!

Federica said...

What appealing mix of flavors. It looks very good ^_^ Bye, have a great day

Greg said...

This sounds delicious, but I like any recipe with shrimp. I am going to have to give this a try.

Lizzy said...

Oh, this rice sounds outstanding, Claudia...and perfect paired with shrimp!

Andrea the Kitchen Witch said...

Coconut milk is something I don't work with often. I must change that based on this delicious looking dish!! I love the white wine in here (ok I just love wine!) but it pairs so delightfully with shrimp. What a great meal idea. Defiantly bookmarking this one!

Peggy said...

This sounds absolutely delicious Claudia!

Tina said...

The coconut rice sounds amazing. I am just thinking of all the wonderful things you could do with that in a meal. However, your choice with the shrimp and broccoli is a great one to start with.
Your plating is fabulous, looks like one I would find in a restaurant at a resort! Thanks for posting this one-yum!

Alida said...

This must be yummy and I like how you have created the dish as well. Quite choreographic!

Jennifer said...

Hubby would love that. He is a real rice man. :) Coconut milk was a great addition. Have a nice day, Claudia. Often check in to see what you've been up to. ;) Thanks for visiting my blog too. ((HUGS))

Jenn Kendall said...

this sounds like a truly delicious dinner. i love the addition of coconut milk! thanks for sharing!

anthony stemke said...

Nice meal. I don't use instant rice but I can work around it.
Thanks.

Reeni said...

Coconut and shrimp were made for each other! Love this.

The Saucy Gourmet said...

Great minds think alike, we had a similar meal tonight, coconut rice is awesome, I love the addition of shrimp.

Rosemary said...

I'll be cooking a Lenten Friday meal tomorrow -- guess what I'll be making!

Vicki Bensinger said...

Do you make a large batch of sofrito and then freeze it to use for later? Great idea!

This dish looks yummy. I love coconut rice and honestly just about anything coconut. Nice recipe!

Elisabeth said...

Love this recipe, Claudia! So elegant, and beautiful, colorful combinations with the broccoli, shrimp, and rice...even better, with coconut. Lovely presentation, as well!

Grubarazzi said...

This is so pretty, and has wonderful flavors!

Lacy @ NYCityEats said...

The shrimp look delicious & perfectly cooked! What a wonderful meal you've put together! Gorgeous plating!

Cucina49 said...

It looks so colorful and healthy--delicious! Shrimp and broccoli is such a great combination.

Kiri W. said...

I love coconut rice, and I love that you used sofrito in this! :) Very nice.