HAPPY EASTER EVERYONE (if you celebrate)!
I have been loving coconut rice and shrimp for a long time. In fact, I eat both so often that I should have turned into one or the other by now. But that’s how it is with all the food we love, isn’t it?
Rice is a staple for a lot of cultures, and shrimp is only a staple if you come from a place that’s by the water (am I right? I think so!). Whenever I have rice it’s white rice, and whenever I have shrimp it’s with something else. I know one benefit of white rice (it tastes good) but brown rice is better for you. Brown rice is high in magnesium (which is good for your heart), it’s gluten-free, it has B vitamins, iron, fibre, fatty acids…it’s good.
Of course, if you’re a vegan, or if you just hate shrimp, you could just cook the rice and serve it with steamed broccoli and tofu or black and white beans. I think I might make it that way next time.
I love making my own spice mixes and seeing where they take me with food (Note: there will be a post on my favourite spices and how I use them later). I went easy on this one, choosing to pick spices which I felt would mix well with the coconut flavouring of this dish.
I really like how this recipe turned out. I think using coconut water and coconut milk and coconut oil really made a difference in this dish. Of course, if you can’t find coconut oil, no matter how hard you searched, then just use a good oil that works well in a sautée pan with butter or margarine. I would recommend checking out Well.ca & Silkroadspices.ca in Canada for coconut products and spices, or Nuts.com in the U.S for both. No, this post is not sponsored. I just troll the internet looking for websites which sell the stuff I’m after (all the time). But uh, I wouldn’t say no if they offered me free stuff.
Onto the recipe!
2 TBSP Paprika
1 TBSP Dried garlic powder
4 TBSP Dried onion powder
1 TBSP Italian seasoning + more for shrimp
Sea Salt, to taste ( I like 1 TBSP for this recipe for the rice and 1/2 teaspoon for the shrimp)
2 TBSP Black Pepper
Grains, Proteins, & Veg
2 cups of Long Grain Brown Rice
14-16 medium sized shrimps
Liquids & Solids
2 TBSP unsalted butter
1 TBSP olive oil
2 TBSP coconut oil
2 cups Coconut Water
1/2 cup Coconut Milk
1 1/2 cup Vegetable Broth
1 Sautee pan
1 medium-sized pot (for the rice)
In your medium-sized pot, add the butter, coconut water, coconut milk, coconut oil, vegetable broth, and the spices ( 1/2 TBSP dried garlic powder, 2 TBSP dried onion powder, 1/2 TBSP Italian seasoning, 1 TBSP Sea Salt, and 1 TBSP Black Pepper) to the measured-out rice. Stir. Let it come to a boil (uncovered), stirring a few times as it cooks. Once it’s at a boil, cover, and reduce to the lowest heat, and let it cook for 50-55 minutes. If after 55 minutes the rice is not tender, recover the rice and cook for another 5 to 10 minutes, until it’s tender and the water is fully absorbed. Once it’s done cooking set it aside.
This won’t take long (as shrimp can get rubbery and dried out if it’s overcooked). In a sauté pan add 2 TBSP of butter, 1 TBSP of olive oil, 1 TBSP of onion powder, 1/2 TBSP garlic powder, and 1/2 TBSP Italian seasoning to the pan. stir until the pan is fragrant and coated with spices and butter and oil (yum!) about 2 minutes. Throw in your shrimp and sauté for approximately 3 minutes on each side (as that’s all the time you need for them to cook through). As soon as they turn pink it’s a wrap – they’re done!
Distribute and serve!
Please let me know if you try this recipe (as I would love to know what you think)!