Chili Shrimp and Coconut Risotto

"Found this quick and tasty dish in "Real Simple" magazine a while back."
 
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Ready In:
50mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat the oil in large saute pan over medium heat.
  • Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
  • Remove the shrimp and set aside.
  • Add the chili paste and coconut ilk to pan and bring to a boil.
  • Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
  • Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
  • Serve garnished with basil leaves.

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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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