Coconut Risotto With Chili Lime Shrimp
From neena51 16 years agoIngredients
- 3-4 cups chicken stock shopping list
- 1 can coconut milk shopping list
- 1 cup arborio rice shopping list
- 1 medium onion, finely chopped shopping list
- 2 tbsp olive oil, divided shopping list
- sea salt to taste shopping list
- 2 tbsp butter shopping list
- 1/2 lb frozen cooked (tail off) shrimp shopping list
- 1/2 tbsp Thai chili sauce shopping list
- juice of 1 lime shopping list
- 1 tbsp corn starch shopping list
How to make it
- Heat chicken stock and coconut milk in a medium sauce pan to a boil, reduce heat and keep simmering
- Heat rice wine in small saucepan to simmering
- Heat 1 tbsp olive oil in large saucepan on medium heat
- Saute onion until translucent
- Add arborio rice and toast stirring constantly until a light golden brown
- Add rice wine and stir constantly until it is absorbed by the rice
- Continue adding 1 ladle of broth mixture at a time stirring constantly until liquid is absorbed each time (reserve approx 1 cup broth)
- When desired tenderness is reached remove from heat add salt to taste and stir in butter until melted
- Keep warm
- Shrimp sauce
- Put frozen shrimp in skillet on medium heat until warm, draining any liquid that accumulates
- Return skillet to medium heat and 1 tbsp oilve oil and shrimp and saute briefly
- Stir in chili sauce and lime juice along with 3/4 cup broth
- Heat until simmering
- Add cornstarch to remaining 1/4 c broth and stir into shrimp sauce until thickened
- Ladle over risotto in a shallow bowl
People Who Like This Dish 8
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The Rating
Reviewed by 2 people-
Oh yeah - this one really speaks to me. I love the flavors and I will be using this shortly. I have a special event coming up and think this would work well. Great post - thanks so much!
lunasea in Orlando loved it
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