Monday, February 3, 2014

Baked Coconut Shrimp over Basmati Rice

We had a delightful visit with Laura, Leighton, Jean and Ralph. They arrived with a bottle of 12 year old white balsamic vinegar flavored with coconut. My first thought was to toss it with the strawberries I had sitting on the counter, which we did! But, then thoughts of a quick dinner, that included the white coconut balsamic and shrimp, here it is.
Baked Coconut Shrimp over Basmati Rice

1 pound large prawns, peeled and deveined
3 Tablespoons white coconut balsamic vinegar
2 Tablespoons blood orange olive oil
sea salt and fresh pepper, to taste
2 Tablespoons green onions, finely sliced
1/4 cup shredded coconut, toasted

Preheat oven to 350F.

In a large bowl, toss the prawns with vinegar and olive oil and let marinate about half hour.
Place prawns and marinade on a foil lined baking sheet. Sprinkle with salt and pepper and bake about 10 minutes, turning once until prawns are cooked through.
Place cooked rice in a bowl and top with cooked prawns and marinade "sauce." Top with green onions and coconut.
Fresh Strawberries with Coconut Balsamic and Black Pepper
1 cup White Basmati rice
1 1/2 cups vegetable stock
1 teaspoon salt
2 cloves garlic

Rinse rice well. Add the rice, garlic, and salt to vegetable stock.
Bring to a boil, cover and simmer 15-20 minutes or until stock is absorbed.

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