Prep time: 30 minutes
Cooking Sequence
– Begin to thaw sofrito and green beans
– Prepare salad through step 1 – 10 minutes
– Continue shrimp recipe; complete salad and serve – 20 minutes
Cooking Instructions
Shrimp With Coconut Milk Over Rice
Ingredients
1/4 cup frozen sofrito
1 1/4 cups water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh cilantro, finely chopped
zest of 1 lemon
1 cup instant rice
1 lb large peeled/deveined shrimp (thawed)
1/4 cup white wine
1/2 cup light coconut milk
Prep
– Thaw sofrito under cool running water.
– Combine water and oil in medium saucepan; bring to a boil for rice.
– Chop cilantro. Zest/grate lemon peel (no white; 1 tablespoon).
Steps
1. Stir lemon zest and rice into boiling water. Remove from heat, cover, and let stand 5 minutes or more.
2. Preheat large sauté pan on medium-high 2-3 minutes. Place 1/4 cup sofrito in pan (chill remaining sofrito for another use), then stir in shrimp; cook and stir 3-4 minutes or just until shrimp begin to turn pink.
3. Stir in wine, coconut milk, and cilantro. Cook and stir 2 minutes or until thoroughly heated. Fluff rice with fork; serve shrimp over rice.
Green Bean Salad
Ingredients
1 (7.5-ounce) box frozen green beans with almonds
2 tablespoons fresh cilantro, finely chopped
1/4 cup pre-diced red onions
juice of 1 lime
2 tablespoons light olive oil vinaigrette
1/4 teaspoon salt
Prep
– Thaw green beans under cold running water (about 2 minutes); set almond topping aside.
– Chop cilantro.
Steps
1. Drain beans thoroughly; place in medium bowl. Stir in cilantro and onions. Squeeze juice of lime over salad (2 tablespoons). Add dressing and salt; toss to coat. Chill until ready to serve.
2. Sprinkle almond topping over salad and serve.
Aprons Advice
– Complete your meal with red beans, sweet dinner rolls, and bread pudding for dessert.
– Slice some fresh radishes and add to the bean salad for a touch of snappy crunch.
- Jay Mastry - March 26, 2024
- Captains Corner, Gorta - March 23, 2024
- Dave Zalewski - March 12, 2024
