Coconut Shrimp And Rice

1. 1

   Rinse and drain rice several times in cold water to remove excess starch. Melt butter in a large saucepan over medium-high heat. Add garlic, crushed red pepper and shrimp and saute until shrimp is cooked through, 3 to 4 minutes total. Transfer shrimp mixture to a plate and cover with foil to keep warm.

2. 2

   Add rice to saucepan and cook, stirring, until fragrant and lightly toasted, about 3 minutes. Stir in broth, coconut milk, lime juice and salt, and bring to a boil over high heat. Reduce heat to low, cover pan and cook until rice is tender, 15 minutes. Stir in cilantro, and serve topped with shrimp.

* Per serving · 4 servings · Values may vary.

No additional tips available.