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Chili Shrimp and Coconut Risotto

Chili Shrimp and Coconut Risotto
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2002

Nutritional Information

  • Per Serving
  • Calories 567Calories From Fat 0%
  • Calcium 79mg
  • Carbohydrate 52g
  • Cholesterol 168mg
  • Fat 29g
  • Fiber 3g
  • Iron 8mg
  • Protein 25mg
  • Sat Fat 20g
  • Sodium 900mg
What does this mean? See Nutrition 101 .

Quick Tip

Garlic bulb
Look for chili paste in your market’s Asian food section. If you find only one seasoned with garlic, omit the fresh garlic in the recipe.

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