Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you can't find black rice for this seafood dish, brown rice will work, but you'll miss out on the additional fiber and antioxidants found in black rice.

Source: Better Homes and Gardens

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Recipe Summary test

hands-on:
15 mins
total:
45 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine rice, 1 1/2 cups water, the coconut milk, and 3/4 teaspoon salt. Bring to boiling; stir. Reduce heat; cover. Simmer 25 to 30 minutes or until tender. Remove from heat. Let stand 10 minutes.

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  • Meanwhile, in a large skillet heat 1 Tbsp. vegetable oil over medium. Add serrano chile and ginger. Cook 30 seconds. Add asparagus. Increase heat to medium-high. Cook and stir 4 minutes or until tender. Transfer to a large platter.

  • Add 1 Tbsp. vegetable oil to skillet. Add shrimp in a single layer. Cook 3 to 4 minutes or until opaque, turning once.

  • Fluff rice with a fork; transfer to platter with asparagus. Drizzle with lime juice. Top with shrimp and green onions. If desired, sprinkle with toasted coconut and/or crushed red pepper. Makes 4 servings.

Nutrition Facts

481 calories; fat 20g; cholesterol 159mg; saturated fat 10g; carbohydrates 52g; mono fat 1g; poly fat 5g; insoluble fiber 4g; sugars 2g; protein 27g; vitamin a 286.9IU; vitamin c 7.3mg; niacin equivalents 0.3mg; folate 16.6mcg; sodium 362mg; potassium 555mg; calcium 80mg; iron 2.8mg.
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