Coconut Shrimp and Rice

Ingredients

• 1.5 cups rice 
• 1 cup coconut milk canned (shake before opening)
• 1 cup chicken broth low-sodium canned
• 0.3 teaspoon pepper red crushed
• 0.3 cup cilantro leaves fresh finely chopped
• 1 clove garlic finely chopped
• 0.3 cup juice of lime fresh (from 3 limes)
• 0.5 teaspoon salt 
• 12 ounces shrimp deveined peeled
• 1 tablespoon butter unsalted

Equipment

• frying pan
• sauce pan
• aluminum foil

Directions

1. Rinse and drain rice several times in cold water to remove excess starch. Melt butter in a large saucepan over medium-high heat.
2. Add garlic, crushed red pepper and shrimp and saut until shrimp is cooked through, 3 to 4 minutes total.
3. Transfer shrimp mixture to a plate and cover with foil to keep warm.
4. Add rice to saucepan and cook, stirring, until fragrant and lightly toasted, about 3 minutes. Stir in broth, coconut milk, lime juice and salt, and bring to a boil over high heat. Reduce heat to low, cover pan and cook until rice is tender, 15 minutes. Stir in cilantro, and serve topped with shrimp.