After a long weekend.....

I needed something quick and easy to fix for supper. We were away for the labor day weekend and I was exhausted when when we got home. I knew I had shrimp in the freezer that I needed to use up and I've had this recipe sitting around for a while and decided it would be perfect.

Spicy Shrimp with Coconut Rice

The Ingredients:

1 1/2 c long grain rice

3 cups water

2 tbs olive oil

1lb 16-20 count jumbo shrimp; peeled, deviened and tails left on

3 cloves garlic, minced

juice of 1 lime

1 (14oz) can coconut milk

1 tsp red chili pwd

salt and pepper

Directions:

In a medium sauce pan add rice, water and 1tbs of olive oil and set over high heat. Once it boils, lower heat to the lowest possible position, cover and just barely simmer for 15mins. Resist the urge to stir it at all or remove the lid. Once the 15 mins is up turn the burner off and set the rice aside until you need it.

While the rice is cooking, peel and devien the shrimp. You can buy shrimp already to go if you want to spend a little more money to save a little bit of time but I had all the shrimp peeled and deviened by the time my rice was done.

In a bowl combine the shrimp, garlic and lime juice.

Add the last tbs of oil to a lrg sautee pan over med high heat. Once the pan is hot add in the shrimp and cook for just 1 min. Add in the red chili powder and half the can of coconut milk and cook just a min longer. Shrimp cooks incredible quick and is easy to over cook. So once you seem them become pink and just start to curl then they are done. They shouldn't completely curl up, if they do, then they are probably overcooked.





Stir the remaining 1/2 can of coconut milk into the rice and serve the shrimp over it. Add a salad to make a complete meal.