This tropical-tasting dinner takes 10 minutes
Here’s a 10-minute dinner with a tropical touch. It’s sauteed shrimp with a coconut flavored rice. I like to keep frozen shrimp on hand for quick dinners. They take only a few minutes to defrost in a bowl of cold water and only 3 to 4 minutes to saute. Coconut milk flavors rice that takes 60 or 90 seconds, depending on the brand, to make in the microwave oven.
Helpful Hints:
— A quick way to defrost peas is to place them in a colander and run hot tap water over them.
— A quick way to chop scallions is to snip them with a scissors.
Countdown:
— Start the rice.
— Saute the shrimp.
— Finish the rice.
Shopping List:
To buy: 3/4 pound shelled shrimp, 1 lime, 1 can lite coconut milk, 1 package microwave white rice, 1 package frozen peas and 1 bunch scallions.
Staples: canola oil, salt and black peppercorns.
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SAUTEED SHRIMP
Recipe by Linda Gassenheimer
1 tablespoon canola oil
3/4 pound shelled large shrimp
Salt and freshly ground black pepper
2 lime wedges
Heat oil in a small nonstick skillet over medium-high heat. Add the shrimp and saute 3 to 4 minutes, turning once during that time, or until shrimp are pink. Add salt and pepper to taste. Serve with the rice and lime wedges on the side.
Yield 2 servings.
COCONUT RICE
Recipe by Linda Gassenheimer
1 package microwave white rice
1/2 cup canned, lite coconut milk
1 cup frozen peas, defrosted
2 scallions, chopped, (about 1/2 cup)
Salt and freshly ground black pepper
Microwave rice according to package instructions. Measure 1 [1/2]-cups rice into a bowl and reserve remaining rice for another time. Add coconut milk, peas, scallions and salt and pepper to taste. Toss well.
Yield 2 servings.
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