Monday, December 28, 2009

Sassy Shrimp...

On the menu tonight....Thai Pesto Shrimp with Coconut Lime Rice. It was quite delicious....and it gave me an excuse to use my new food processor! This dish was actually really light and full of different flavors. This dish came from the February 2009 issue of Southern Living. Here is the recipe....

Thai Pesto Shrimp
1 1/2 lbs shrimp
Coconut Lime Rice
1 cup loosely packed cilantro leaves
3 tbsp lime juice
2 tbsp peanuts
1 tbsp minced fresh ginger (or 1 tsp ground ginger)
2 garlic cloves, minced
1 tsp kosher salt
2 tsp honey
1/2 tsp crushed red pepper
4 tbsp olive oil

1. Peel Shrimp. Prepare Coconut Rice. (We use frozen raw shrimp from Kroger)
2. Process cilantro, next 7 ingredients, and 3 tbsp olive oil in a food processor 15-20 seconds or until smooth.
3. Saute shrimp in remaining olive oil for 4-5 minutes or until pink. Stir in cilantro sauce and serve over rice.

Coconut Lime Rice
1 cup coconut milk
1/2 tsp salt
1 1/2 cups jasmine rice
1 1/2 tbsp lime juice

1. Bring coconut milk, salt, and 2 cups water to boil over medium heat. Stir in rice, cover, and simmer for 20 minutes or until liquid is absorbed and rice is tender. Stir in lime juice.

Other variations:
1. Instead of making the cilantro mixture, use store-bought pesto sauce.
2. If you are not a fan of coconut milk, cook the rice in roasted garlic chicken broth.
3. And if you happen to be one of those people who doesn't like shrimp....substitute chicken.

My goal of blogging is off to a good start. Ryan hasn't quite started reading yet. And Scott.....apparentely not reading my blog yet. Hope everyone stays warm! Or cool, depending on where you live:)

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