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RICE
1 cup uncooked Riceland Extra Long Grain Rice
1 can (14.5 oz.) chicken broth
1/4 cup water
1/2 cup shredded coconut
1/2 cup golden raisins
SHRIMP
2 tsp. butter or margarine
1 cup chopped onion
1/2 tsp. minced fresh garlic
1 tsp. ground ginger
1 tsp. curry powder
1/8 tsp. ground cinnamon or nutmeg
1 lb. uncooked medium shrimp, shelled and deveined
1 Tbsp. cornstarch
1 Tbsp. cold water
1 cup unsweetened coconut milk
1/3 cup chopped green onions
3 Tbsp. lime juice
1/4 tsp. salt
1/4 tsp. black pepper
In medium saucepan, combine rice, chicken broth, water, coconut and raisins. Stir lightly; bring to a rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 15 minutes. Remove from heat and let stand covered 5 minutes. Keep warm. In large nonstick skillet, melt butter over medium heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add ginger, curry powder, cinnamon or nutmeg and shrimp; cook over medium-high heat 3 minutes or just until shrimp turns pink. In small bowl, combine cornstarch and water. Add cornstarch mixture and coconut milk to shrimp mixture. Cook and stir until mixture comes to a boil and reduce heat to simmer. Simmer 2 minutes. Stir in green onions, lime juice, salt and pepper. Serve over rice. (From our "Rice Sensations" cookbook)
Serves 4
| Calories: | 548 |
| Total Fat: | 23g |
| Cholesterol: | 134mg |
| Sodium: | 635mg |
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