Monday, March 24, 2008

Coconut Risotto with Shrimp and Green Sauce

I saw this on another blog and knew I needed to make it that very night. And my instincts were good - it was SO YUMMY! I loved it. Shrimp + coconut + lime + cilantro + avocado? Seriously... cant go wrong. Those are all some of my most favorite flavors.

The rice was nice and creamy and the sauce had a nice bite from the lime. Definitely making this one again! My changes (very few) in italics!

Butterflied Shrimp on Coconut Risotto with Avocado, Lime and Cilantro Cream

For 4 Servings:


1 cup arborio rice

1 can (14 oz.) coconut milk

2 - 3 cups chicken stock

1 Tablespoon sliced green onion

1 Tablespoon neutral oil

1/4 cup shredded coconut - toasted (I forgot that this went in the risotto and only topped it with a sprinkle... I didnt bother toasting it either out of time constraints but next time I would)


12 large shrimp - tails on and butterflied (sliced down the back nearly all the way through) (I used more since this was our main entree - 1 pound for 2 ppl)

1 Tablespoon neutral oil


1/4 cup packed cilantro leaves

1/2 small avocado

1 Tablespoon lime juice (I used a bit more than this... wanted a bit more of a zip)

1/4 cup sour cream

Make the risotto:

Saute green onion in 1 T oil briefly. Add rice and toast lightly. Mix coconut milk and chicken stock.

Add stock mixture to rice one cup at a time - letting rice absorb stock before adding another cup.

Add the toasted coconut after the second cup of stock. Stir nearly constantly. (omitted - forgot!) When you get to the 20 minute mark, check the rice for consistency.

Once the rice is al dente and creamy, you're done. You may or may not use all of the stock.

Keep warm.

Make the cream:

Combine cilantro, avocado, lime and sour cream in a blender. Puree until very smooth.

Make the shrimp:

Pan-fry the shrimp - cut side down - until lightly browned. This will take about 2 minutes. Add 1/2 cup water to the pan so the shrimp will finish cooking and curl slightly. This will take just another 2 minutes or so.

Serve the risotto topped with shrimp. Place a dollop of cream on each shrimp and garnish with a sprinkling of toasted coconut and a cilantro leaf.


Kate said...

You had me at "coconut risotto"

Deborah said...

This sounds DELICIOUS!!