Chili Shrimp and Coconut Risotto

Chili Shrimp and Coconut Risotto
James Baigrie

Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2
tablespoons
olive oil
1
pound
large shrimp, shelled and deveined
2
cloves garlic, minced
1
teaspoon
kosher salt
2
tablespoons
chili paste
1
14-ounce
can coconut milk
4
cups
cooked jasmine rice
1
cup
bean sprouts
1
scallion, thinly sliced
1
tablespoon
fresh lime juice
Fresh basil leaves for garnish

Directions

  1. Heat the oil in a sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
  2. Remove the shrimp and set aside.
  3. Add the chili paste and coconut milk to the pan and bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.
  5. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.
Kay Chun
August 2002

Nutritional Information

  • Per Serving
  • Calories From Fat 0 %
  • Calcium 79 mg
  • Carbohydrate 52 g
  • Cholesterol 168 mg
  • Fat 29 g
  • Fiber 3 g
  • Iron 8 mg
  • Protein 25 mg
  • Sat Fat 20 g
  • Sodium 900 mg
What does this mean? See Nutrition 101.