Recipe: Coconut and Shrimp Rice Bowl

COCONUT AND SHRIMP RICE BOWL

1 lb (500 g) frozen or fresh uncooked shrimp, peeled and deveined
Pinches of salt and pepper
Vegetable oil
2 celery stalks
2 carrots, peeled
1 onion
14 oz (398 mL) can unsweetened coconut milk, light or regular
3/4 cup (175 mL) water
1 cup (250 mL) uncooked long-grain white rice
1 tsp (5 mL) salt
1 tsp (5 mL) ground cumin or cardamom or hot red chili flakes
1 1/2 cups (375 mL) frozen peas

If using frozen shrimp, don't thaw. Place in a sieve. Rinse with cold running water until ice crystals melt. Drain well. Pat dry. Sprinkle with salt and pepper.

Lightly coat a large saucepan with oil. Set over medium-high heat. When hot, add shrimp. Stir often until shrimp are bright pink, 3 to 4 minutes.

Meanwhile, thinly slice celery. Cut carrots in half lengthwise. Thinly slice each half. Finely chop onion.

When shrimp are cooked, remove to a plate. Cover to keep warm.

Reduce heat to medium. Add oil to pan, if needed. Add celery, carrots and onion. Stir often until onion starts to soften, 4 minutes.

Stir in coconut milk, water, rice, salt and cumin. Bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer until most of liquid is absorbed, 15 minutes.

Then add peas and cook, covered, 5 minutes.

Then stir in shrimp and remove from heat. Let stand, covered, 5 minutes. Spoon into bowls.