Recipe Sunday: Caribbean Shrimp with Coconut Rice

Do you ever read the recipes that come in the back of your food packaging? You know, the pasta sauce recipe printed on the back of your canned tomatoes, or the cookie recipe on the back of the bag of morsels. If you don’t, you may be missing out on some quick and simple recipes that are ripe for modifications.

For instance, this dish was “inspired” by the recipe on the back of Publix’s frozen shrimp.

Ingredients

  • 1/2 lb. medium shrimp, peeled and deveined*
  • 1 clove garlic, minced or crushed
  • 2 tbsp. honey
  • 1 tbsp. lemon juice
  • splash Worcestershire sauce
  • 1 tsp. curry powder
  • 2 tbsp. butter
  • salt, pepper, and parsley flakes, to taste
  • 1/2 cup white rice
  • 1 cup coconut milk

Preparation

Cook rice according to package directions, substituting all the water with coconut milk. Combine honey, lemon juice, Worcestershire sauce, and curry in a small bowl. In a saute pan, melt butter over low-medium heat. Add garlic and cook for about 3 minutes. Add shrimp and toss to coat. Add sauce, turn heat to medium, and cook until shrimp turn pink, about 5-7 minutes. Season to taste with salt and pepper. Serve over coconut rice, and sprinkle with parsley flakes.

Serves two.

* Here’s the Monterey Bay Aquarium’s Seafood Watch bulletin on shrimp in case you need help finding a sustainable shrimp source.

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