Rice with shrimp and coconut milk
This rice with shrimp and coconut milk started in my mind with specific characteristics and ingredients, but as I was cutting and cleaning everything, I added more things and removed others. In the end it ended up being something very different from what was visualized at the beginning. It turned out excellent.
It is a "creamy" dish, halfway between risotto and sunken.
It was not exactly an impromptu recipe because I knew rice dishes with shrimp and milk of Colombian coconut, and one Vietnamese. The background existed. But the ingredients did not convince me.
I decided to vary the Colombian version (which is rice, shrimp, coconut milk, onion, garlic and cilantro) incorporating an Asian touch : a piece of ginger and a stem of malojillo (lemongrass). I also put tomato and sweet pepper, but that was because it provoked me.
From the Vietnamese version I have no idea. I only know that it is practically a soup.
Total that I started to invent again mix ingredients to see what happened. Again the result was great .
Although I must confess that as well as achieving delicious dishes, other times my ideas in the mind are not as I imagined them and end up being a disaster that one it is eaten because it is a sin to throw away the food.
Another good thing about this dish is that it yields enough portions, approximately 5 people.
How to prepare rice with shrimp and coconut milk
- 2 cups of rice
- ½ kilo of fresh shrimp
- 1 can of milk coconut
- 6 cups shrimp broth
- 1 small tomato
- 1 medium onion
- 2 cloves of garlic
- 1 piece of stem of lemongrass
- 1 piece of ginger 2 cm long
- A bit of fresh coriander
- 1 sweet pepper
- Sal
- Pepper
Preparation:
Use the skin and heads of the shrimp to make broth. Here I explain how.
Chop the onion, tomato, garlic, ginger chili pepper and the malojillo very small. Sofríelos a couple of minutes in a deep pot with a stream of olive oil. Add a touch of salt and pepper.
Add the rice and stir well. Add half the can of coconut milk, stir a little more and add 4 cups of water. Boil over medium heat and check the salt.
This cooking will last about 15 minutes, you should be aware that the broth never completely dries, remember that you are making a brown rice.
After 15 minutes, add the fresh shrimp, cook for 5 minutes, check the salt again and add a little more coconut milk. I leave this to your choice, you can use all that is left over, or just a part.
By this time the rice with shrimp and coconut milk should be cooked. Turn off the heat and remove the pot from the burner. Add the chopped cilantro, stir and serve.
It looks delicious, right?
If you're looking for a more traditional shrimp rice recipe (no coconut milk or ingredients) exotic) I recommend my recipe of rice with prawns, it is a dish less creamy than this and more broth, is a delight, seriously.
And well, I invite you to share in your social networks these recipes, so more people learn to cook and we make the world a fun place to eat delicious 🙂
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