Coconut Rice with Grilled Shrimp

Rating: 
5
Average: 5 (2 votes)
Like it:

You might think of coconut rice as traditionally Asian, but it's enjoyed in South America and the Caribbean too. Regardless of your locale, this version is a sublime accompaniment to grilled shrimp.

350
Calories
9g
Fat
22g
Protein
6
Servings

Ingredients

2 T olive oil
1 white onion (diced)
2 red or yellow peppers (diced)
6 clv garlic
1 t fresh ginger (minced)
2 roma tomatoes (peeled and diced)
1/4 c unsweetened grated coconut
1 3/4 c of basmati rice
3 c of water
1 c Stonyfield Organic Low Fat Vanilla Yogurt
1/2 c chopped parsley
Salt and pepper to taste
1 lb shrimp (16-20 count, peeled and deveined)
Nutrition Information: 
Calories: 
350
Calories from Fat: 
80
Total Fat: 
9g
Saturated Fat: 
2g
Cholesterol: 
150mg
Sodium: 
200mg
Total Carbohydrate: 
48g
Dietary Fiber: 
4g
Sugars: 
9g
Protein: 
22g
Vitamin A: 
15%
Vitamin C: 
150%
Calcium: 
10%
Iron: 
20%

Preparation:

Step 1

Soak 6 wooden skewers in water for 20-30 minutes.

Step 2

Heat olive oil in a large sauté pan (fitted with a lid) over medium-high heat.

Step 3

Add onion and peppers and cook for 5 minutes, until onion is translucent.

Step 4

Stir in garlic and ginger and cook until fragrant.

Step 5

Add tomatoes and coconut and mix well.

Step 6

Cook for another 5 minutes.

Step 7

Add rice and stir frequently until lightly browned, about 2 minutes.

Step 8

Add water and stir well to combine.

Step 9

Bring to a boil and reduce heat to low.

Step 10

Cover and let simmer for 15-20 minutes.

Step 11

Remove from heat.

Step 12

In a small bowl, temper yogurt by adding some of the rice mixture to the yogurt and stirring.

Step 13

Continue adding rice mixture gradually and stirring until yogurt is warmed through.

Step 14

Mix the entire bowl of yogurt into the rice mixture.

Step 15

Add parsley and salt and pepper to taste and fold together to combine.

Step 16

Thread about 4 shrimp per skewer, through both the head and tail.

Step 17

Grill over medium heat for 1-2 minutes per side.

Step 18

Shrimp should be white in the center.

Ingredients

2 T olive oil
1 white onion (diced)
2 red or yellow peppers (diced)
6 clv garlic
1 t fresh ginger (minced)
2 roma tomatoes (peeled and diced)
1/4 c unsweetened grated coconut
1 3/4 c of basmati rice
3 c of water
1 c Stonyfield Organic Low Fat Vanilla Yogurt
1/2 c chopped parsley
Salt and pepper to taste
1 lb shrimp (16-20 count, peeled and deveined)
Nutrition Information: 
Calories: 
350
Calories from Fat: 
80
Total Fat: 
9g
Saturated Fat: 
2g
Cholesterol: 
150mg
Sodium: 
200mg
Total Carbohydrate: 
48g
Dietary Fiber: 
4g
Sugars: 
9g
Protein: 
22g
Vitamin A: 
15%
Vitamin C: 
150%
Calcium: 
10%
Iron: 
20%

Comments and Reviews

Comments

Recipe Review Rating: 
5
Average: 5 (1 vote)
This is a great recipe. It's simple to make and the bright colors make it "fancy" enough for entertaining.