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.
| 2 | tbsp | olive oil |
| 1 | white onion (diced) | |
| 2 | red or yellow peppers (diced) | |
| 6 | clove | garlic |
| 1 | tsp | 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) |
Soak 6 wooden skewers in water for 20-30 minutes.
Heat olive oil in a large sauté pan (fitted with a lid) over medium-high heat.
Add onion and peppers and cook for 5 minutes, until onion is translucent.
Stir in garlic and ginger and cook until fragrant.
Add tomatoes and coconut and mix well.
Cook for another 5 minutes.
Add rice and stir frequently until lightly browned, about 2 minutes.
Add water and stir well to combine.
Bring to a boil and reduce heat to low.
Cover and let simmer for 15-20 minutes.
Remove from heat.
In a small bowl, temper yogurt by adding some of the rice mixture to the yogurt and stirring.
Continue adding rice mixture gradually and stirring until yogurt is warmed through.
Mix the entire bowl of yogurt into the rice mixture.
Add parsley and salt and pepper to taste and fold together to combine.
Thread about 4 shrimp per skewer, through both the head and tail.
Grill over medium heat for 1-2 minutes per side.
Shrimp should be white in the center.