South Seas Shrimp with Coconut Rice

mMMm -- sautéed shrimp with onion, garlic and zippy fresh ginger and just the right touch of red curry ... served over jasmine rice simmered in coconut water ... with fresh baby spinach tossed in.

Makes 4 Servings

• Ingredients

  2 3/4	cups	coconut water, divided
  1 1/2	cups	Mahatma® Jasmine Rice
  1	tsp	salt, divided
  1	Tbsp	olive oil
  2	each	garlic cloves, chopped
  1/2	cup	onion, chopped
  1	Tbsp	fresh ginger root, grated
  1	lb	shrimp, peeled and deveined
  1	Tbsp	red curry paste
  2	Tbsps	dark rum, optional
  1	Tbsp	lime juice
  2	cups	fresh baby spinach leaves, packed

• Directions
  In a medium saucepan bring 2 ¼ cups coconut water to a boil.  Stir in rice and ½ teaspoon salt.  Reduce heat to low and simmer 15 minutes. 
  
  Meanwhile, heat oil in a medium skillet over medium heat.  Add garlic, onion and ginger and sauté 2 minutes.  Add shrimp and remaining salt and sauté 5 minutes.  Add remaining ½ cup coconut water, curry paste and rum.  Stir to blend.  Reduce heat to low and simmer 5 minutes.  Remove from heat and keep warm. 
  
  When rice is ready, fold in lime juice and spinach until spinach wilts.  Serve with shrimp and sauce.
• Nutritional Info
  
  
  

  *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

  
  
  

  Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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• Consumer Comments & Reviews
  suzyqr

  5/2014

       

  Wow this was great and easy to make too. Everyone loved it, I will definitely make it again. It contrasted a little sweet with a little spice perfectly like authentic Thai food.
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