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.
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.
Ready In: 1 hr
Level: Easy
Prep: 20 mins
Cook: 40 mins
Yields: 6 Servings
- 2 T olive oil
- 1 white onion (diced)
- 2 red or yellow peppers (diced)
- 6 cloves 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)
Ingredients
directions
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.
