B
ButterSticks
Guest
1 tsp. vegetable oil
1/2 cup sliced scallions
1 tblsp. chopped garlic
14 oz. coconut milk
1 1/2 cups jasmine rice
1 cup shredded carrots
1 tsp. salt
12 oz. raw medium shrimp, peeled and deveined
8 oz. fresh snow peas
2 tsp. freshly grated lime peel
Heat oil in a large nonstick skilled over medium heat. Add scallions and garlic, and saute 1-2 minutes until aromatic. Pour coconut milk into a measuring cup and add enough water to make 3 1/4 cups of liquid. Add to skillet and bring to a boil. Add rice, carrots and salt. Cover, reduce heat and simmer 12 minutes or until rice is nearly tender. Stir in shrimp, snow peas, lime peel and another 1/4 cup water 9if rice looks dry). Bring to a simmer, cover and cook 3-4 minutes until shrimp are cooked through and the snow peas are crisp and tender. Garnish with lime wedges and chopped cilantro. Serves 4.
1/2 cup sliced scallions
1 tblsp. chopped garlic
14 oz. coconut milk
1 1/2 cups jasmine rice
1 cup shredded carrots
1 tsp. salt
12 oz. raw medium shrimp, peeled and deveined
8 oz. fresh snow peas
2 tsp. freshly grated lime peel
Heat oil in a large nonstick skilled over medium heat. Add scallions and garlic, and saute 1-2 minutes until aromatic. Pour coconut milk into a measuring cup and add enough water to make 3 1/4 cups of liquid. Add to skillet and bring to a boil. Add rice, carrots and salt. Cover, reduce heat and simmer 12 minutes or until rice is nearly tender. Stir in shrimp, snow peas, lime peel and another 1/4 cup water 9if rice looks dry). Bring to a simmer, cover and cook 3-4 minutes until shrimp are cooked through and the snow peas are crisp and tender. Garnish with lime wedges and chopped cilantro. Serves 4.