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Pan-Asian and Caribbean Shrimp with Basmati Rice

Pan-Asian and Caribbean Shrimp with Basmati Rice Recipe

 1 tbsp canola oil (coconut oil can also be used for a bolder flavor)
 1 tbsp minced shallots
 1 tbsp minced ginger
 1 13.5-ounce can coconut milk
 Juice of 3 limes (1/3 cup)
 2 tbsp dark rum (preferably aged rum)
 1 tbsp sriracha sauce
 1 tbsp soy sauce
 A couple of kaffir lime leaves (or the zest of 1 lime)
 1 lb peeled and deveined jumbo shrimp
 ¼ cup minced basil
 1 cup cooked basmati rice
1

Heat the oil over medium-high heat in a large frying pan or deep pot. Add the shallots and ginger and cook for 1 minute.

2

Add the coconut milk, lime juice, rum, sriracha, soy sauce, lime leaves (or zest) to the pan and bring it to a boil. Let it boil, stirring several times until the sauce starts to thicken, (about 5 minutes). Reduce the heat to a gentle simmer.

3

Add the shrimp to the pan and let them cook for 7 minutes (if the shrimps are smaller, then approximately 5 minutes).

4

Remove the pan/pot from the heat and stir in the basil.

Serve it up!
5

On each individual plate, spoons neatly shaped heap of basmati rice in the middle of the dish.

6

Carefully place a generous serving of shrimps on top of the rice and drizzle with some of the sauce, just enough to glaze the shrimps and lightly coat the rice.

7

Serve and enjoy!

Pan-Asian and Caribbean Shrimp with Basmati Rice Recipe

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Photo credit: Ruben Cabrera

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