Creamy and stick coconut rice serves as the perfect bed for bright and herbaceous cilantro lime shrimp.
Ingredients
2 OZ / 60 G cilantro
14 OZ / 400 G jasmine rice
14 OZ / 400 ML coconut milk
53 OZ / 1500 ML water
1 TSP salt
21 OZ / 600 G peeled and deveined shrimp
0.5 TSP black pepper
0.5 TSP ground cumin
2 OZ / 60 ML lime (juice)
Directions
Add cilantro to mixing bowl. Chop for 8 seconds / speed 8. Remove cilantro from mixing bowl and set aside. Rinse and dry mixing bowl.
Set simmering basket into mixing bowl and add rice. Remove simmering basket and rinse rice under cool water until water runs clear. Set simmering basket back into mixing bowl.
Pour water over rice. Add half of the salt and stir rice with spatula. Cook for 10 minutes / 230°F|110°C / speed 2. Stir rice with spatula again.
Season shrimp with remaining salt, black pepper and cumin. Add shrimp in even layer to deep steaming tray. Put lid in place and steam for 10 minutes / 230°F|110°C / speed 2.
Remove steamer and set aside. Empty water. Add rice back into the mixing bowl and add coconut milk. Attach the steamer back in place and cook for 2 minutes / 230°F|110°C / speed 1 / stir.
Remove shrimp from steaming tray and toss with cilantro and lime juice.
Serve over coconut rice. Enjoy your meal!
Recipe Note
TIP:
Add a teaspoon or two of sugar to rice to make a sweeter sticky coconut rice.
