Coconut Black Rice with shrimp and Asparagus
June 17th, 2022 from LindasRecipes.com
This recipe looked and sounded good in the magazine and on my plate. Quite frankly I found it a little boring. The rice that was cooked with coconut milk didn’t taste any different than when I cook it in plain water. Jim thought it was hot. I did not add the optional crushed red pepper or the toasted coconut. The squeeze of lime at the end gave it flavor.
Ingredients:
1 1/2 C uncooked black rice
1 C unsweetened coconut milk
3/4 t salt
2 T vegetable oil
1 T finely chopped serrano chile pepper
2 t grated fresh ginger
8 oz. asparagus cut into 1” pieces
1# shrimp, peeled and deveined
1/4 C lime juice
2 scallions chopped
Toasted coconut (optional)
Crushed red pepper (optional)
Directions:
- In a medium saucepan, bring the rice, 1 1/2 C water, coconut milk and salt to a boil. Stir and reduce the heat. Simmer, covered until tender, 25-30 minutes. Remove from the heat, and let stand 10 minutes.
- Meanwhile in a large skillet, heat 1 T of the oil over medium heat.Add the Serrano chile and ginger, and cook for 30 seconds.
- Add the asparagus, and increase the heat to medium-high. Cook and stir until tender, about 4 minutes, and transfer to a large platter.
- Add the remaining 1 T oil to the skillet. Add the shrimp in a single layer, and cook until opaque, 3-4 minutes. (I would not do over 2 minutes.)
- Fluff the rice with a fork and transfer it to the platter with the asparagus. Drizzle with lime juice. Top with shrimp and scallions.
- Sprinkle with toasted coconut and crushed red pepper if using.