Saturday, September 24, 2022

Shrimp With Coconut Rice and Corn. Another Quick And Easy Work Week Lunch

We've been busy lately trying to get a piece of work turned in, and since I cook all our meals, bake all our bread, make all our yogurt, and churn all the ice cream, I'm looking for a simple, relatively easy lunch. Now, you can take these ingredients and make of them a fast and easy weeknight dinner, but for us, dinner is simple leftovers from the day before. I usually grab something quick and raw out of the garden for myself as I stop my days eating around 7 pm. So any of these lunches make a great working dinner too, and all can be leftovers... left overs are a really big deal around our place. This dish makes great leftovers... if there's any left. 

This very simple recipe is really made for the season, as corn is cheap and plentiful right now. I always keep bags of frozen wild-caught shrimp in the freezer, and I have numerous varieties of rice,  ranging from Basmati, to Black Forbidden Rice, and everything in between. All you need for this dish is some jasmine rice, basil, some shrimp, a lime, an onion, a couple of ears of corn, a jalapeno, and a can of coconut milk. Pretty common ingredients. The reason I made this dish is I had everything I needed right at home. So here goes,

Coconut Rice With Shrimp and Corn

Here's What You Need:

1 yellow onion

2 Tbs coconut oil

2 Tbs chopped fresh ginger 

1 jalapeno, seeded and chopped

3/4 tsp salt

1 and 1/2 cups jasmine rice (Calrose rice also works just fine)

1 can of full fat coconut milk 

1 lb peeled and cleaned shrimp

The kernals from 2 ears of corn

The juice of 1 lime

Another lime, zested and then cut into wedges

A handful of fresh basil leaves , torn and added to the dish, a few more for serving.

A dash of *Gomasio (optional) 

*Gomasio is a blend of toasted sesame seeds, sea salt and dried seaweed.

Here's What To Do:

Heat the oil in a heavy  pot over a medium heat.  When the oil is hot add in the onion, ginger and jalapeno. Add  the salt and stir fry all of this for about 5 minutes or til the onion is  translucent.

Add the rice and saute for another minute or so then add the coconut milk and 1 and 1/4 cups of water.

Bring everything to a simmer and then turn the heat down to medium/low, cover and  cook for 10 minutes. Adjust the heat as needed to stop any scorching of the rice.

Now add your shrimp...

 ...and the corn.

Stir everything together again, then cover and cook for about 10 to 15 minutes. You want the shrimp cooked through and the rice to be tender.

You can add more water by 1/2 cups while this is cooking if the water is getting absorbed too fast and the rice is not yet tender.

When everything is done. Take the pot off the heat and add in your lime zest...

...the lime juice...

...and a handful of torn basil leaves.

Now season to taste with gomasio. Dish it up, sprinkle with basil leaves, and serve with lime wedges.

There it is, fast, tasty, and simple for a weekday or weeknight.

Coming up next...while finishing our work....Cato's Freaking Cheesecake, since I'll not live that down

 Follow along on Twitter  @kathygori


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