Growing up in major cities such as Caracas, London, Paris, and Miami, where world-class restaurants abound, I have always been influenced by not only the local traditional fare but especially the fusion of different cuisines.
This unique dish combines the tantalizing flavors of the Caribbean such as coconut milk, lime, and rum with savory ingredients from the Far East that include ginger, soy sauce, and sriracha.
Basmati rice anchors this dish, making the succulent shrimps and velvety sauce stand out.
Consuming coconut milk has a lot of health benefits. The milk of the heavenly fruit boosts immunity, promotes weight loss, and enhances heart health. Lime rejuvenates the skin and helps fight infections. Ginger is a powerful antibacterial and full of antioxidants.
Not only did this a healthy and highly aromatic dish, but it is also an extremely easy—and quick—recipe that will surely please all palates.
So let’s get cooking.
This dish feeds four.
Heat the oil over medium-high heat in a large frying pan or deep pot. Add the shallots and ginger and cook for 1 minute.
Add the coconut milk, lime juice, rum, sriracha, soy sauce, lime leaves (or zest) to the pan and bring it to a boil. Let it boil, stirring several times until the sauce starts to thicken, (about 5 minutes). Reduce the heat to a gentle simmer.
Add the shrimp to the pan and let them cook for 7 minutes (if the shrimps are smaller, then approximately 5 minutes).
Remove the pan/pot from the heat and stir in the basil.
On each individual plate, spoons neatly shaped heap of basmati rice in the middle of the dish.
Carefully place a generous serving of shrimps on top of the rice and drizzle with some of the sauce, just enough to glaze the shrimps and lightly coat the rice.
Serve and enjoy!
Ingredients
Directions
Heat the oil over medium-high heat in a large frying pan or deep pot. Add the shallots and ginger and cook for 1 minute.
Add the coconut milk, lime juice, rum, sriracha, soy sauce, lime leaves (or zest) to the pan and bring it to a boil. Let it boil, stirring several times until the sauce starts to thicken, (about 5 minutes). Reduce the heat to a gentle simmer.
Add the shrimp to the pan and let them cook for 7 minutes (if the shrimps are smaller, then approximately 5 minutes).
Remove the pan/pot from the heat and stir in the basil.
On each individual plate, spoons neatly shaped heap of basmati rice in the middle of the dish.
Carefully place a generous serving of shrimps on top of the rice and drizzle with some of the sauce, just enough to glaze the shrimps and lightly coat the rice.
Serve and enjoy!
