Ingredients: |
Ingredients: 2½ tsp canola or olive oil
3 tsp minced and peeled fresh ginger
1 cup uncooked jasmine rice
¾ tsp salt
1 cup plus 4 tbsp light coconut milk
¼ cup water
½ cup chopped fresh cilantro
2½ lb medium or small shrimp, peeled and deveined
3-4 tbsp garlic
3 tbsp brown sugar
2 tbsp olive oil
2-3 tbsp grated lime rind
12 oz sugar snap peas, trimmed
1½ tbsp oil
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Directions: |
Directions:Heat a small saucepan over medium-high heat. Add 1 tsp oil, swirl to coat. Add minced ginger, saute for 30 seconds. Add rice and salt. Cook 1 minute, stirring to coat. Add 1 cup of coconut milk and ¼ cup of water to the pan, bring to a boil. Cover, reduce heat to medium-low and simmer 15 minutes, or until liquid is absorbed. Fluff rice with a fork. Stir in chopped cilantro.
Combine ⅜ tsp salt, shrimp, garlic, brown sugar, and olive oil in a large bowl. Stir well to coat shrimp. Heat a large nonstick skillet over medium-high (add ¼ tbsp more oil to prevent sticking). Add half of shrimp to pan and cook 1½ minutes on each side or until cooked through, or light pink. Repeat procedure with remaining shrimp. Place cooked shrimp in the bowl and then return cooked shrimp to pan, stir in remaining coconut milk and lime zest and cook 30 seconds to a minute, stirring frequently. Remove from pan.
Bring a large saucepan filled with water to a boil. Add sugar snap peas and cook for 3 minutes or until crisp and tender. Drain. Combine cooked snap peas, 1½ tbsp oil and ⅛ tsp salt in a bowl. Toss to coat. Serve snap peas with rice and shrimp. |
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