Thai Shrimp & Rice
Ingredients
1 tsp vegetable oil
1/2 cup sliced scallions
1 Tbsp chopped garlic
1 can(14oz) lite coconut milk
1 1/2 cups jasmin rice
or converted white rice
1 cup shredded carrots
1 tsp salt
12 oz raw midium shrimp, peeled and deveined
8 oz fresh snow peas
2 tsp freshly grated lime zest
Garnish: lime wedges and chopped cilantro
Directions
1. Heat oil in a large nonstick skillet over medium heat.
Add scallions and garlic; saute 1 to 2 minuates until aromatic.
2. Pour coconut milk into a 1-qt liquid measure and add enough water to make 3 1/4 cups.
Add to skillet and bring to a boil. Add rice, carrots and salt.
Cover, reduce heat and simmer 12 minuates or until rice is nearly tender.
3. Stir in shrimp, snow peas, lime zest and, if rice cooks dry, add another 1/4 cup water.
Bring to a simmer, cover and cook 3 to 4 minuates until shrimp are cooked through and the snow peas are crisp-tender.
Garnish with lime wedges and chopped cilantro.