Rachael Rays Shrimp Over Coconut Rice Recipes

COCONUT SHRIMP

Steps:

• Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
• Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
• Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
• TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.

SHRIMP WITH COCONUT RICE

Steps:

• Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.

SPICED SHRIMP - RACHAEL RAY

Steps:

• In a large bowl, mix together half the scallions, garlic, coriander, cumin, cayenne, and turmeric. Add shrimp, stir to coat. Cover with plastic wrap and refrigerate for 30 minutes.
• In large skillet, heat oil over medium-high heat. Add shrimp and cook, stirring constantly and seasoning with salt, until nearly opaque, about 2 minutes.
• Add lemon juice and continue frying until shrimp are cooked through, about 1 minute more. Top with remaining scallions, serve.
• Note: prep time does not include marinating time.

THAI SHRIMP CURRY WITH CHOPPED LETTUCE AND BASIL-LIME COUSCOUS

Steps:

• Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
• In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.
• Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts.

THAI-STYLE SHRIMP AND VEGGIES WITH TOASTED COCONUT RICE

Steps:

• In a saucepan, combine 1 ½ cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
• Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
• Heat a small skillet over medium heat; add in the remaining ½ cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
• Remove coconut from pan and reserve.
• Heat a big skillet over med-high heat with a tablespoon vegetable oil.
• Season shrimp with salt and pepper; add to the hot skillet.
• Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
• Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
• Cook, stirring often, for 3-4 minutes.
• Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
• Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
• Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
• Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
• Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.