This and that: Coconut Rice and Shrimp with Peach Salsa

Saturday, March 23, 2013

Coconut Rice and Shrimp with Peach Salsa

I found this recipe from last week's Foodie Friends Friday Linky Party and knew that I had to try it out.  We had some coconut milk at home and I knew that there was some shrimp left over.  The only problem is that I forgot to buy some pineapple when I went shopping so had to change the recipe some, so made it with peaches instead of pineapple.
The recipe came from Amelia's Dessert.  Amelia has a wonderful blog.  She has a lot of information on her posts.  The recipe that she had made was Coconut Rice with grilled pineapple with shrimp.  I don't have a rice cooker or steamer, so made my coconut rice on the stove.  The rice was very flavourful, although I did add some water as I felt it just didn't have enough fluids.  This decreased the coconut flavour.  So the next time I will just add more coconut milk.  We will be making this recipe again.

Coconut Rice and Shrimp with Peach Salsa

Coconut Rice

1 cup Jasmine rice
1 cup coconut milk
2/3 cup water ( next time I will just use more coconut milk and no water)
1 1/2 tsp butter
1/3 cup onions
2 garlic cloves minced
1 in ginger sliced thinly
3 cloves

In saucepan, melt butter.  Add onions, cloves, ginger and cloves and saute until onions are translucent about 4 -5 minutes.  Add rice and cook another couple of minutes until lightly toasted about 2 -3 minutes.  Add coconut milk and rice.  Bring to boil.  Turn down heat to low and cook for 20-25 minutes.  

Coconut Rice

Shrimp with Peach Salsa

3/4 pound shrimp, deveined and peeled
oil to fry shrimp
1 cup bread crumbs
2 tsp garlic powder
1 cup onions
3/4 of can of tomatoes ( I used Red Gold) 
1 can peaches diced ( I used sugarless peaches in water)
2-3 mini sweet peppers sliced in rounds
1/2 tsp dried basil
hot pepper to taste
1/4 tsp salt

Cook onions in small amount of oil (approx 1 tsp) until translucent.  Add  tomatoes, peaches and basil and cook for 2 -3 minutes.  Add sweet pepper, hot pepper and salt and cook for another 2 -3 minutes.  If you don't want to fry your shrimp you could add them now and cook for another couple of minutes until the shrimp is pink.
To fry the shrimp- In pan pour in oil, enough to cover shrimp and heat over medium high heat. Combine bread crumbs and garlic.  Dredge shrimp through the bread crumb mixture.  Place shrimp in hot oil fry until shrimp are nice brown colour.

I wasn't planning on frying the shrimp but hubby came home and told me he didn't like shrimp unless they were crunchy, so  to fry them.  These meal was very flavourful with a hint of hot.


Ϡ₡✻   Marlys

✻✿*.¸.* Enjoy your day....`*.¸.*✻✿*.¸.*

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  1. Hi Marlys, thank you for the shout out, I appreciate it very much. Glad to know that you like my recipes.

    I love your shrimps, it look very crispy and flavorful. I'll try your recipe when I cook this coconut rice. I like your rice that got a little bit of charred, I'm sure it's very fragrant.

    Yes, add coconut milk next time instead of water. Because you cook it over the stove, so need to add extra liquid or else it'll be too dry. If you don't have a steamer, you can use a wok with a steamer rack or bamboo steamer to steam the rice. Buy the steamer rack or bamboo steamer according to your wok size. You can check google images how these two items look like.

    Have a lovely weekend, regards.

  2. This recipe looks so great! We have been using alot of coconut oil and milk in our cooking. So I am really excited to get this recipe and try it!

  3. Coconut rice sounds like Nasi Lemak(one of the most popular dishes) in Singapore. The cooking method almost the same....but it serves hot with Sambal(Chilli) Prawns, Fried Fish or Chicken and Sliced Cucumber. So, I'm definitely going to try out your recipe. Thanks for sharing!

  4. Marlys everything looks so good, however I am not fond of any type of coconut.


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