Spicy Wok Shrimp with Coconut Rice

Name: Spicy Wok Shrimp with Coconut Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams Broccolini; 355 milliliters well-stirred unsweetened coconut milk (not low-fat; from a 13 1/2- to 14-oz can); 2 teaspoons cornstarch; 6 servings Accompaniment: lime wedges; 118 milliliters reduced-sodium chicken broth; 907 grams peeled and deveined large shrimp (raw; 20 to 25 per lb); 2 teaspoons salt; 3 Tbsps Sriracha sauce; 1 teaspoon sugar; 1 Tbsp vegetable oil; 355 milliliters water; 355 milliliters long-grain white rice

Spicy Wok Shrimp with Coconut Rice might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 38g of protein, 17g of fat, and Head to the store and pick up chicken broth, well-stirred coconut milk, cornstarch, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan.

Ingredients you will need

Shake

Water

Rice

Equipment you will use

Sauce Pan

Sieve

Add water (1 1/2 cups), sugar, 1 cup coconut milk, and 3/4 teaspoon salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes.

Ingredients you will need

Coconut Milk

Sugar

Water

Salt

While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss shrimp with Sriracha sauce and remaining 3/4 teaspoon salt in a bowl.

Ingredients you will need

Sriracha

Broccolini

Shrimp

Rice

Salt

Equipment you will use

Bowl

Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.

Ingredients you will need

Chicken Broth

Coconut Milk

Corn Starch

Equipment you will use

Bowl

Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add Broccolini and stir-fry until bright green, then add remaining 1/4 cup chicken broth and stir-fry until liquid is evaporated, about 3 minutes.

Ingredients you will need

Chicken Broth

Broccolini

Add shrimp mixture and cook, stirring frequently, 2 minutes. Stir cornstarch mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with shrimp immediately.

Ingredients you will need

Corn Starch

Shrimp

Sauce

Rice

Equipment you will use

Wok

Equipment

Ingredients

Servings:

454grams

Broccolini 355milliliters

well-stirred unsweetened coconut milk (not low-fat; from a 13 1/2- to 14-oz can)2teaspoons

cornstarch 6servings

Accompaniment: lime wedges 118milliliters

reduced-sodium chicken broth 907grams

peeled and deveined large shrimp (raw; 20 to 25 per lb)2teaspoons

salt 3Tbsps

Sriracha sauce 1teaspoon

sugar 1Tbsp

vegetable oil 355milliliters

water 355milliliters

long-grain white rice

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.