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Shrimp With Coconut Milk Over Rice and Green Bean Salad
Recipes
Shrimp With Coconut Milk Over Rice and Green Bean Salad
4 servings
30 minutes total (Active 30 minutes)
  • Begin to thaw sofrito and green beans
  • Prepare salad through step 1 - 10 minutes
  • Continue shrimp recipe; complete salad and serve - 20 minutes
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    Shrimp With Coconut Milk Over Rice
    Ingredients
    • ¼ cup frozen sofrito
    • 1 ¼ 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)
    • ¼ cup white wine
    • ½ 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 ¼ 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
    • ¼ cup pre-diced red onions
    • juice of 1 lime
    • 2 tablespoons light olive oil vinaigrette
    • ¼ 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.
    Serving Suggestions
  • 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.
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    Shrimp With Coconut Milk Over Rice

    Amount per ¼ recipe serving: Calories 330, Total Fat 13g, Chol 180mg, Sodium 980mg, Total Carb 26g, Fiber 1g, Calc 8%, Vitamin A 8%, Vitamin C 8%, Iron 10%

    Green Bean Salad

    Amount per ¼ recipe serving: Calories 50, Total Fat 2.5g, Sodium 310mg, Total Carb 6g, Fiber 2g, Calc 4%, Vitamin A 4%, Vitamin C 10%, Iron 4%