(NC)—This warm, creamy rice is infused with coconut milk and toasty almonds. The natural sweetness of almonds and coconut marries well with the spicy chili sauce on the shrimp.
Makes: 4 servings
Ingredients:1/2 cup (125 mL) slivered almonds, toasted
2 cups (500 mL) jasmine rice
1 cup (235 mL) water
1 cup (235 mL) light coconut milk
1 tablespoon (15 mL) canola oil
1 pound (454 g) shelled and deveined frozen shrimp, thawed
1/4 cup (60 mL) prepared Thai-style chili sauce
Chopped scallions to garnish
Preparation:Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are golden brown, 4 to 5 minutes and set aside. Prepare rice according to package instructions, replacing half the water with coconut milk. In a sauté pan, heat 1 tablespoon (15 mL) oil and cook shrimp until pink, 3 to 4 minutes. Add chili sauce and stir until heated throughout. Stir almonds into cooked rice and top with shrimp mixture and fresh scallions. Serve.
Calories 518 Cholesterol 171 mg
Total fat 26.5 g Fibre 4 g
Saturated 13.9 g Calcium 105 mg
Monounsaturated 7.1 g Magnesium 103 mg
Polyunsaturated 3.7 g Sodium 404 mg
Carb 43 g Potassium 528 mg
Protein 30 g Vitamin E 6 mg
Recipe courtesy of the Almond Board of California
www.newscanada.com
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