The first time Keith made this recipe, we were on a winter vacation in Hilton Head, South Carolina. It was a chilly, cloudy day, so this hot and spicy shrimp dish was the perfect choice for our supper.
Keith made the rice after lunch, then refrigerated it. That made the supper prep a lot easier!
When we got back to Canada, it was harder to find deveined and peeled shrimp. Now we use frozen shrimp, and defrost them early in the day.
Chili Shrimp and Coconut Risotto
Serves 4Â Â Total Time about 45 minutes
Ingredients
- 2 tbsps of olive oil
- 1 lb large shrimp, deveined and peeled
- 2 tsp minced garlic
- 1 Tsp kosher salt
- 1 Tbsp chili paste
- 1 14 ounce can of coconut milk
- 4 cups cooked jasmine rice
- 1 cup bean sprouts
- 1 green onion, thinly sliced
- 1 tbsp fresh lime juice
- fresh basil leaves (for garnish)
Directions
- Heat the oil in a large skillet, over medium heat.
- Add the shrimp, garlic and salt
- Cook about 5 minutes, until the shrimp is pink, and just cooked through.
- Remove the shrimp, and set aside
- In the skillet, add the chili paste and coconut milk
- Stir together, and bring the mixture to a boil.
- Reduce the heat and simmer, stirring occasionally, until the mixture is thickened and reduced by half, about 5 minutes.
- Add rice, bean sprouts, scallion, lime juice and shrimp
- Cook until heated through, 3 – 4 minutes
- Serve the risotto in flat bowls, or on plates, garnished with basil leaves
Photos: Chili Shrimp and Coconut Risotto
Here are the ingredients that Keith used in February 2014, in Hilton Head.
Here’s the finished risotto, the first time he made this recipe. It was delicious!
And here’s the beach at Hilton Head, on that cloudy 45°F day, back in February 2014. We were the only ones brave enough to venture out!
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