Saturday, June 11, 2011

Tropical Shrimp and Rice

This is a nice solution for a "quick and easy" meal that is also healthy and packs in a lot of flavor. The toasted coconut and mango add some sweetness while fresh lime juice and zest add brightness. This is what I like to call "California style sunshine cooking".

Here is how:
1. Cook a package of quick cooking brown rice according to directions (the whole grain plain brown rice by Uncle Ben's is gluten free). Then transfer the rice to a large bowl to cool.

2. While the rice is cooking, heat the oven to 350 degrees. Spread a cup of coconut on a baking sheet and bake until golden (about 5 minutes). Transfer to a plate to cool.

3. Take a skillet and heat up 2 Tbs. of extra virgin olive oil over medium-high heat. Add 1 pound of large shrimp that has been peeled and deveined and saute until the shrimp turn pink (about 5 minutes).

4. Transfer the shrimp to the bowl with the rice.

5. To the bowl add:
- The coconut
- 1 mango that has been peeled and cubed
- 2 Tbs. of finely chopped cilantro
- 1/2 tsp. crushed red pepper flakes
- Salt to taste
- 1 tsp. grated lime zest
- 1 Tbs. fresh lime juice

6. Toss the mixture well and divide into bowls and serve.

Here is to sunshine! xo

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