The blog where I found this recipe used instant pre-cooked basmati rice. I have the raw rice so the cooking of the rice took longer than 15-20 minutes!
I don’t know where in Austin do they sell fresh red chilies. They only have dry ones at Whole Foods. The ones at the Chinese supermarket are usually green and they look unfresh. So I had to use dry red pepper flakes. I didn’t like how the original recipe didn’t cook/heat up the sauce because hoisin sauce is nasty when not cooked/heated. I never have limes at home, only lemons; almost the same thing right?
Next time I’ll just let my rice cooker cook my rice – less complicated.
[100% organic & wild Texas shrimp]
- 1 cup lite coconut milk
- ⅔ cup water
- 1 cup basmati rice
- ½ tsp salt
- 1 lemon, juiced
- 1 TBS hoisin sauce
- 1 tsp ginger, minced
- 1 tsp brown sugar
- 10 large shrimp, peeled & deveined
- 1 celery stalk, sliced lengthwise
- 1 tsp dried red chili flakes
Bring water and coconut milk to a simmer and then add rice and salt. Turn heat to low-medium and let it cook until all the liquid has been absorbed. Taste the rice 15 minutes into cooking, if still hard, add more milk + water mixture.
While the rice is cooking, heat the lemon juice, hoisin sauce, ginger, brown sugar, and red pepper flakes in a hot pan. Cook for 1 minute on high heat, drain and separate liquid from solids. Put aside the homogeneous sauce and in the same pan, cook the shrimp until tender.
When rice is ready, spoon the rice in a bowl, layer the shrimp on top of rice, top the shrimp with sliced celery, then pour sauce over everything.
*Adapted from Ooh, Look…