Coconut Shrimp Recipe
6 jumbo shrimp fresh from the raw bar topped w/ a creamy coconut cilantro sauce served w/ risotto & sauteed vegetables
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Ingredients
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Shrimp
Coconut Cilantro Sauce
Risotto
Sauteed Vegetables
Method
Preparing the Shrimp
- 1
Clean and Prepare
Rinse the jumbo shrimp under cold water and pat dry with a paper towel. If they are not already peeled and deveined, do so carefully.
- 2
Cook the Shrimp
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
Making the Coconut Cilantro Sauce
- 3
Blend the Sauce
In a blender, combine coconut milk, fresh cilantro, lime juice, garlic, salt, and black pepper. Blend until smooth and creamy.
- 4
Heat the Sauce
Pour the sauce into a saucepan and warm it over low heat until ready to serve.
Cooking the Risotto
- 5
- 6
Add Arborio Rice
Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- 7
Add Broth Gradually
Begin adding the chicken broth one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente (about 18-20 minutes).
- 8
Finish the Risotto
Stir in the parmesan cheese, season with salt and black pepper to taste, and remove from heat.
Sautéing the Vegetables
- 9
Prepare the Vegetables
Slice the bell pepper, zucchini, and carrot into bite-sized pieces.
- 10
Plating
- 11
Assemble the Dish
On each plate, add a serving of risotto, top with the cooked shrimp, and drizzle with the coconut cilantro sauce. Serve the sautéed vegetables on the side.
