Chili Shrimp And Coconut Risotto

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb large shrimp, shelled and deveined
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 tablespoons chili paste
• 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 leaf (for garnish)

Recipe

• 1 heat the oil in large saute pan over medium heat.
• 2 add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
• 3 remove the shrimp and set aside.
• 4 add the chili paste and coconut ilk to pan and bring to a boil.
• 5 reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
• 6 add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
• 7 serve garnished with basil leaves.