Recipe time

Creamy Coconut Shrimp Over Rice
serves 2    start to finish: 25 minutes

This dish is a little Thai-inspired. I had fun creating it. The flavors are slightly sweet and spicy. The coconut makes the rice nice and creamy. If you prefer a little kick, I suggest swapping the jalapeno for a habanero chili. A word to the wise, wear gloves when handling these. It burns if the juice gets under your fingernails. I weep for you if you accidentally rub your eye!

 Ingredients
14 jumbo shrimp, peeled & deveined
1 cup coconut milk
1 jalapeno, seeds removed & diced
1 shallot, diced
1 teaspoon crushed garlic
1 lemon, zest & juice
1 lime, zest & juice
1 tablespoon ground ginger paste
2 tablespoons brown sugar, plus 1 tablespoon reserved.
olive oil for saute
3 cups cooked jasmine rice
garnish with chopped cilantro

Directions
-Prepare jasmine rice according to package.
-Meanwhile in a wide sauce pan, combine coconut milk, shallot, 2 tablespoons of brown sugar, ginger, jalapeno and garlic. Zest the lemon and lime directly into mixture, squeezing remaining juice when finished. Simmer 5-8 minutes, stirring occasionally.
-Heat olive oil in skillet. Add shrimp. Season with remaining brown sugar. Cook until shrimp are pink.
-Add shrimp to coconut milk mixture. Serve over cooked rice, garnish with fresh chopped cilantro.

Enjoy!