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. Coconut Rice with Grilled Shrimp Go to recipes By StonyfieldYou 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 Print RecipeIngredients2 T olive oil1 white onion (diced)2 red or yellow peppers (diced)6 cloves garlic1 t fresh ginger (minced)2 roma tomatoes (peeled and diced)1/4 c unsweetened grated coconut1 3/4 c of basmati rice3 c of water1 c Stonyfield Organic Low Fat Vanilla Yogurt1/2 c chopped parsleySalt and pepper to taste1 lb shrimp (16-20 count, peeled and deveined)directionsStep 1Soak 6 wooden skewers in water for 20-30 minutes.Step 2Heat olive oil in a large sauté pan (fitted with a lid) over medium-high heat.Step 3Add onion and peppers and cook for 5 minutes, until onion is translucent.Step 4Stir in garlic and ginger and cook until fragrant.Step 5Add tomatoes and coconut and mix well.Step 6Cook for another 5 minutes.Step 7Add rice and stir frequently until lightly browned, about 2 minutes.Step 8Add water and stir well to combine.Step 9Bring to a boil and reduce heat to low.Step 10Cover and let simmer for 15-20 minutes.Step 11Remove from heat.Step 12In a small bowl, temper yogurt by adding some of the rice mixture to the yogurt and stirring.Step 13Continue adding rice mixture gradually and stirring until yogurt is warmed through.Step 14Mix the entire bowl of yogurt into the rice mixture.Step 15Add parsley and salt and pepper to taste and fold together to combine.Step 16Thread about 4 shrimp per skewer, through both the head and tail.Step 17Grill over medium heat for 1-2 minutes per side.Step 18Shrimp should be white in the center.
