Curry-mango Shrimp And Coconut Basmati Rice Recipe

Curry-mango Shrimp and Coconut Basmati Rice

From swatez 14 years ago

Perfect for al fresco dining.......warm breezy evening.....candles and a wonderful wine (Riesling)

Combine first five ingred. brush 1/2 mixture over shrimp. Cover and let stand for 15 minutes. Thread shrimp on the skewers. Grill shrimp, covered with grill lid,over medium-high heat (350-400*) 3 minutes on each side until shrimp is pink. Brush with remaining mixture.
RICE: Combine 3/4 C. chicken broth and 1/2 C. Coconut milk, 1/2 t. salt, 1/2 C Basmatic rice. All in a medium sauce pan. Bring to boil; cover, reduce heat and simmer for 20 minutes. Stir in chopped green onion adn cilantro to taste.

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" It was excellent "
elgourmand ate it and said...
Definitely BBQ delight.
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" It was excellent "
tinadc ate it and said...
Now this sounds yummy, it is autumn here now but I will yank the electric barbeque out for this over the weekend...great post...high 5
Was this review helpful? Yes Flag

swatez Bakersfield, CA

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Reviewed by 2 people

Definitely BBQ delight.

elgourmand in Apia loved it
Now this sounds yummy, it is autumn here now but I will yank the electric barbeque out for this over the weekend...great post...high 5

tinadc in Cape Town loved it