Recipe: Thai Shrimp with Curried Rice

THAI SHRIMP WITH CURRIED RICE

2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons peeled minced fresh ginger
1 teaspoon grated lime zest
Juice of 1 lime
1/2 teaspoon dried red pepper flakes, crushed
2 sprigs of rosemary
16 jumbo shrimp, peeled and deveined
Curried Rice (recipe follows)

Combine the olive oil, garlic, ginger, lime zest, lime juice, red pepper flakes and rosemary in a 1-quart sealable plastic bag. Add the shrimp, press out the air and seal. Turn to coat the shrimp evenly. Marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

WHEN READY TO COOK:
Soak eight bamboo skewers in water for 30 minutes; drain.

Drain shrimp. Thread four shrimp near the heads onto each wooden skewer and insert a second skewer near the tails to hold the shrimp firm and flat as they grill.

Grill the shrimp for 3 minutes on each side or until cooked through.

Serve over Curried Rice.

CURRIED RICE

1 cup uncooked brown rice (or white basmati rice)
1 1/2 cups water
1/2 cup unsweetened light coconut milk
3 sprigs of rosemary
1 1/2 teaspoons curry powder
1 teaspoon salt
3 tablespoons golden raisins
3/4 cup frozen green peas
1 Granny Smith apple, sliced and cut into quarters
2 tablespoons sliced green onions
3 tablespoons chopped red bell pepper
Chopped parsley, for garnish

Combine the rice, water, coconut milk, rosemary, curry powder and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Reduce the heat to low and cook for 20 minutes using the directions on the rice package.

Stir in the raisins, peas, apple, green onions and red bell pepper. Add additional water if needed. Cook, covered, for 5 minutes or until heated through.

Remove from the heat and let stand, covered, for 5 minutes.

Fluff with a fork. Serve topped with Thai Shrimp. Garnish with parsley.

Makes 4 servings
Source: Big Taste of Little Rock