Lime Shrimp with Coconut Rice

Name: Lime Shrimp with Coconut Rice
Yield: Makes 4 Servings
Ingredients: Fresh cilantro (fresh coriander), ¼ cup (⅓ oz/10 g) minced; Green (spring) onions, 8, white and pale green parts, thinly sliced; Large shrimp (prawns), 1 lb (500 g) total weight, peeled and deveined; Unsweetened coconut milk, 1 cup (8 fl oz/250 ml); Garlic, 6 cloves, minced; Lime, 1; Long-grain white rice, 1 cup (7 oz/220 g); Unsalted butter, 5 tablespoons (2½ oz/ 75 g)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Unsalted butter, 5 tablespoons (2½ oz/ 75 g)
Long-grain white rice

Dinner
Fish course
Pescatarian
Gluten-free

Method

Cook the rice

In a saucepan over medium heat, melt 1 tablespoon of the butter. Add the rice and cook, stirring constantly, until the grains are well coated, about 1 minute. Stir in 1 c