Coconut Risotto With Chili Lime Shrimp Recipes

CHILI SHRIMP AND COCONUT RISOTTO

Steps:

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

RISOTTO WITH COCONUT MILK AND SHRIMP

Steps:

• Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
• Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.
• At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again. Garnish with cilantro, basil or scallions and serve.