Shrimp and Pineapple Stir-Fry with Coconut Rice

Shrimp and Pineapple Stir-Fry with Coconut Rice
Photo by Scott Phillips

Ingredients

  • ¾ cup canned unsweetened coconut milk
  • Kosher salt
  • 1-¼ lb. jumbo shrimp (21 to 25 per lb.), preferably wild, peeled and deveined
  • 2 Tbs. vegetable oil
  • 1/3 cup golden rum
  • 1/3 cup fresh lime juice (from 3 medium limes); more to taste
  • 2 tsp. cornstarch
  • + 4 more ingredients
    • Freshly ground black pepper
    • 1-1/3 cups jasmine rice
    • 4-1/3-inch-thick rounds peeled, cored pineapple, each cut into 8 wedges
    • 1/3 cup coarsely chopped fresh mint

In a microwave-safe 8- to 10-cup bowl, combine the rice, coconut milk, and 3/4 tsp. salt with 2 cups water. Microwave on high power, uncovered, for 15 minutes. Let stand in the closed microwave until all the water is absorbed, at least 5 and up to 15 minutes. Meanwhile, in a small bowl, whisk th...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network