Colombian Coconut-Lime Rice with Shrimp

이 레시피 정보

Along Colombia's Pacific and Caribbean coasts, rice cooked in coconut milk is the default base for countless seafood dishes, prized for its subtle sweetness and rich texture. This version keeps things simple, pairing that coconut rice with quickly sauteed shrimp brightened by lime. The technique hinges on timing: the rice needs a full 18 minutes at a gentle simmer to cook through without scorching the coconut milk, while the shrimp need barely more than a few minutes per side to avoid turning tough. Keeping the two components separate until the very end lets each cook properly before combining. It's a fast, coastal-inspired dinner that captures the rich-meets-bright balance found throughout Colombia's seafood cooking, ready in well under 45 minutes.

재료

서브 4

• 1 cup흰 쌀
• 1.5 cups코코넛 밀크
• 0.5 cup물
• 1 lb새우(껍질을 벗기고 갈라진)
• 2 tbsp식물성 기름
• 3 cloves마늘(다진 것)
• 0.5양파(깍둑썰기한)
• 1라임(zested and juiced)
• 1 tsp좋은 바다 소금
• 0.5 tsp후추
• 0.25 cup고수(다진 것)

조리법

1. 1

   Cook the coconut rice

   Combine rice, coconut milk, water and half the salt in a saucepan. Bring to a boil, cover, reduce to low, and simmer 18 minutes until the liquid is absorbed.

2. 2

   Season the shrimp

   While the rice cooks, toss the shrimp with lime zest, remaining salt and pepper.

3. 3

   방향제를 볶는다

   프라이팬에 기름을 두르고 중간 불로 가열합니다. Cook onion until soft, about 4 minutes, then add garlic for 30 seconds.

4. 4

   새우를 요리하세요

   Add the shrimp to the skillet and cook 2-3 minutes per side, until pink and just opaque throughout — don't overcook or they turn rubbery.

5. 5

   Combine and finish

   Fluff the coconut rice and fold in the shrimp along with the lime juice and cilantro. 즉시 봉사하십시오.

   Pull the shrimp the moment they curl into a loose C shape — a tight O shape means they've overcooked.

변형

• •

  Bitte Beachten Sie、l'aroma non è ausreicht、um den Duft zu verfeinern。

• •

  记录фейруを阅读覧し、фейруを保存してください。

• •

  ダーハゼンギン、ダーハゲrenネクセルビルキユタドゥイシンビルカシュクドルsuホガオ(ドマテスソガン)ソсу) カルшутоゥбеги。

저장

Best eaten fresh, as shrimp toughens on reheating. If needed, refrigerate up to 1 day and reheat gently over low heat just until warmed through.

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