Lemongrass Shrimp and Rice recipe
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Ingredients
- 1 (14 ounce) can coconut milk 2 limes, zested and juiced 3 4- to 6-inch lemon grass stalks, ends removed and coarsely chopped 3 cloves garlic, coarsely chopped 1 large shallot, coarsely chopped 1 ½ pounds uncooked medium shrimp, peeled and deveined 2 cups uncooked brown rice 1 ½ cups water 1 tablespoon olive oil 1 (10 ounce) package shelled, cooked edamame 1 (6 ounce) package snow peas
Nutrition Info
- 510.1 caloriescarbohydrate: 59.8 gcholesterol: 172.6 mgfat: 19.3 gfiber: 4.5 gprotein: 26.6 gsaturatedFat: 13.3 gservingSize: -sodium: 226.5 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Lemongrass Shrimp and Rice
Directions
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Combine coconut milk, lime juice, lime zest, lemon grass, garlic, and shallot in a blender. Puree until smooth.
Refrigerate 1 1/4 cups of the puree for later use. Pour the rest into a large bowl, add shrimp. Cover and refrigerate until shrimp is marinated, 2 to 3 hours.
Bring brown rice and water to a boil in a saucepan while shrimp marinate. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Heat olive oil in a skillet over medium-high heat. Add edamame and snow peas, saute until tender but still crispy, 3 to 5 minutes. Add the 1 1/4 cups of reserved puree and bring to a simmer.
Add shrimp and marinade to the sauce in the skillet, cook until shrimp are firm and no longer pink, 8 to 10 minutes. Serve over the cooked rice.