Coconut Shrimp and Rice

Ingredients

• 1 1/2 cups basmati rice
• 1 tablespoon unsalted butter
• 1 clove garlic, finely chopped
• 1/4 teaspoon crushed red pepper
• 12 ounces medium shrimp, peeled and deveined
• 1 cup canned low-sodium chicken broth
• 1 cup canned coconut milk (shake before opening)
• 1/4 cup fresh lime juice (from about 3 limes)
• 1/2 teaspoon salt
• 1/4 cup finely chopped fresh cilantro

Preparation

1. Rinse and drain rice several times in cold water to remove excess starch. Melt butter in a large saucepan over medium-high heat. Add garlic, crushed red pepper and shrimp and sauté until shrimp is cooked through, 3 to 4 minutes total. Transfer shrimp mixture to a plate and cover with foil to keep warm.
2. Add rice to saucepan and cook, stirring, until fragrant and lightly toasted, about 3 minutes. Stir in broth, coconut milk, lime juice and salt, and bring to a boil over high heat. Reduce heat to low, cover pan and cook until rice is tender, 15 minutes. Stir in cilantro, and serve topped with shrimp.