A Favorite Recipe

The other day I taught a little cooking class, and this is one of the recipes I shared. It was a big hit, and many of the women have already tried it at home. Originally it came from Real Simple magazine, and though it sounds exotic, it is "real simple." While it's not actually a "risotto" it does a good impression, and planning ahead and cooking extra rice a couple of nights before makes this a quick and simple meal prep. Don't be intimidated by the chili paste and the coconut milk. You should be able to find them in the Asian section of your supermarket. Try it. It's Yummmy!

Chili Shrimp and Coconut Risotto
serves 4

2 tablespoons olive oil
1 pound large shrimp, shelled and deveined
2 cloves garlic, minced
1 teaspoon kosher salt (if you don't have kosher, just use regular salt.)
2 tablespoons chili paste (Careful! I cut this waaaay back or it's too spicy for the kids. Start with a couple of teaspoons and adjust to taste.)
1 14-ounce can coconut milk
4 cups cooked jasmine rice
1 cup bean sprouts
1 scallion, thinly sliced
1 tablespoon fresh lime juice
Fresh basil leaved, for garnish

Heat the oil in a large sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside.
Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.