Chili Shrimp and Coconut Risotto
Chili Shrimp and Coconut Risotto might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 630 calories, 31g of protein, and 33g of fat per serving. From preparation to the plate, this recipe takes about 25 minutes. The Super Bowl will be even more special with this recipe. It is a pretty expensive recipe for fans of Mediterranean food. Head to the store and pick up jasmine rice, scallion, coconut milk, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Heat the oil in a large saut pan over medium heat.
Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
Remove the shrimp and set aside.
Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.
Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes.
Serve garnished with basil leaves.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Skyfall Pinot Gris
Pale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.