Coconut Shrimp And Rice

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From the all you magazine

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Steps

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Rinse and drain rice several times in cold water to remove excess starch.

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Melt butter in alarge saucepan over med-high heat.

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Add garlic , crushed red pepper and shrimp.

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Saute until shrimp is cooked through -- 3 to 4 minutes , total.

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Transfer shrimp mixture to a plate and cover with foil to keep warm.

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Add rice to saucepan and cook , stirring , until fragrant and lightly toasted -- about 3 minutes.

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Stir in broth , coconut milk , lime juice and salt.

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Bring to a boil over high heat.

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Reduce heat to low , cover pan and cook till rice is tender -- about 15 minutes.

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Stir in cilantro , and serve topped with shrimp.

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Can use light coconut milk if worried about calories.

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Ingredients

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basmati rice, unsalted butter, garlic clove, crushed red pepper flakes, medium shrimp, low sodium chicken broth, coconut milk, fresh lime juice, salt, fresh cilantro