Oh technology! This post was meant to go up yesterday, but due to some internet switch up/modem issues at home, I was delayed in blogging. But thankfully, we’re all sorted out now, which means I can share with you one of my favourite new recipes! This dish is an adaptation of a Jamie Oliver 15 Minute Meal. Jana and I were watching the Food Network one Sunday morning and salivated while watching Mr. Oliver whip up this amazing green tea seasoned salmon and coconut rice with miso vegetables. We were so taken with this meal that I was tasked with recreating that night for dinner! (Though I have to say, I consider myself a fast cook, and have NEVER been able to make one of his meals in only 15 minutes!) The dinner was delicious, but since I can’t leave will enough alone, I got mega inspired to take some of the recipe elements and create my own version, and so I present to you: Coconut Rice with Green Tea Shrimp and Pineapple Salsa!
The key to this dish is cooking the rice in coconut milk. The rice soaks up all the sweet creamy coconut flavour. Savoury green onion, sugar snap peas, and cilantro, spicy red chili, and sour lemon are then added to round it out. The rice is then topped with shrimp that’s been lighted coated in green tea, and fresh vibrant pineapple salsa. This recipe might seem like a lot of steps, and while it does take longer then 15 minutes, I promise it can be made quickly and is well worth the effort. This dish has quickly become a favourite in our house.
1.75 cups Jasmine Rice
4 cups Coconut Milk
1.5 cups of sugar snap peas
3 green onion
1 red chili
0.75 cups of cilantro
300 gram shrimp (fresh or frozen), peeled and tails removed
1 green tea bag
1/2 a fresh pineapple
0.25 cups of cilantro
Start with pineapple salsa. Roughly chop the pineapple into small pieces and place in a small bowl. Finely chop the cilantro and add to the pineapple and mix together. Set aside. (How easy was that?!)
Next, cut the ends off the sugar snap peas and then cut them into thirds (they should all be bite size pieces). Place in a steaming basket and cook on the stove for about 5-6 minutes. They should be vibrant green and tender, but still have a slight crunch. Once cooked, remove from the stove and set aside.
Now we’re on to the shrimp! Open your green tea bag and sprinkle the contents onto a plate. Arrange the shrimp on the plate and gently move around and toss to coat them on both sides with the green tea leaves. Once covered, it’s time to cook! I used a small grill pan, but if you don’t have one, a frying pan will work as well. Heat your pan on medium/high heat. When the pan is nice and hot, add the shrimp. Cook on each side for about 1.5-2 minutes. When the shrimp are cooked, remove them from the pan, and set aside.
Now it’s time for the rice! You’ll want to cook your rice according to the package directions – you just substitute the water for coconut milk. For the rice I had, I brought the coconut milk to the boil, added the jasmine rice, reduced the heat to low, covered and cooked for 11 minutes. (You can get the coconut milk on the stove and heating while you’re doing the pineapple salsa, snap peas and shrimp)While the rice was cooking, I prepped the rest of my ingredients. First, thinly slice the green onions. Next, finely mince the red chili. The cilantro should be finely chopped. Zest 1 lemon, and juice 2.
As soon as the rice is done, add the sugar snap peas, green onions, red chili, cilantro, lemon zest and juice and gently mix together.
Now it’s time to assemble! Dish the coconut rice mixture into bowls. Top with the green tea shrimp and a good scoop of the pineapple salsa. Serve and enjoy!