Spicy Coconut Shrimp and Brown Rice

TGIFF!! That is...Thank God it's Finally Friday!! It has been a loooooong week (seems they've all been long this month, doesn't it??) and I am ready to get this extended Labor Day weekend underway!! I'm sure it's goign to fly by way too fast even though I have an extra day and a half, but it's going to be so fun-filled, I don't know if I can stand it!!

Do you have something fun planned? Backyard barbecues with friends and family? A day out on the lake, swimming, skiing, and such? Better yet, tailgating and kicking off college football season?? Ah, the possibilities!

Just don't forget during all the fun (and, uh, drinking) that you still have to eat!! Not that you could ever forget to do that...right?? I get a little cranky if I don't eat, so even if I forget someone around me will quickly shove some food in my face at the first sight of Miss Cranky Pants. And, if I have to have food forced on me, please-oh-please let it be this shrimp dish. Puh-leeese!

 

 

I mean, come on now, how could anything with that lovely green sauce on it possibly be anything but phenomenal?? And the fact that it's shrimp underneath it? Well, that's just a double bonus for this girl!! I love me some shrimp. 

 

It's funny how my tastes have changed over the last couple of years...I've never been a huge fan of coconut (mounds candy bars and brownies aside) in my food, but lately I've embraced coconut milk and shredded coconut in several dishes and been very pleased with the results. This dish was no exception! I especially love how the marinade is simmered down into a sauce to be served over the shrimp...and there was enough for me to really coat the shrimp and all the rice. Becaues, you know, I love a good sauce!

 

I hope you all have a fantastic, and safe, Labor Day weekend filled with family, friends, and good food!

 

Spicy Coconut Shrimp and Brown Rice

Source: Bev Cooks

Ingredients

• 1 (13.5 oz) can coconut milk
• 1 jalapeno pepper, sliced in half
• 3 cloves garlic
• 1-inch piece fresh ginger, skin removed and roughly chopped
• 1/4 cup fresh parsley
• juice from 1/2 a lime
• 2 Tbsp extra-virgin olive oil
• 1/2 pound shrimp, peeled and deveined
• 1 cup uncooked brown rice
• coarse salt and freshly ground pepper

 

Preparation 

1. In the bowl of a food processor, combine 1/2 cup of the coconut milk, the jalapeno, garlic, ginger, parsley, lime and oil and a pinch of salt and pepper. Blend until smooth.
2. Place the shrimp in a small bowl and pour the marinade over it, tossing to coat. Cover and refrigerate for 1 to 2 hours.
3. Pour the remaining coconut milk (a little over a cup) and 1 cup of water into a pot, along with the cup of rice, and cook according to the package instructions. (This is not minute rice, so it should take almost an hour to prepare!)
4. Heat a medium skillet over medium high heat. Remove the shrimp from the marinade and place in the skillet in a single layer. Sear about 2 minutes on one side, flip and sear another minute.
5. Pour the remaining marinade into a small sauce pan. Bring to a simmer and cook about 3 minutes. 
6. Serve the shrimp over brown rice, topped with the reduced sauce.