This was a hoooge hit with visiting family over the weekend.
Shrimp marinated in coconut milk, honey, and Tamari with green chiles, garlic, and ginger; then sautéed with onion, red pepper and basil.
I did (of course) make a few changes to the original food.com recipe; I swapped out green chiles for the poblano or jalapeño peppers called for, and subbed parsley for the cilantro, because I can.
•1 can diced green chiles, drained
•3 garlic cloves, minced
•2 tbsp fresh ginger, minced
•1/4 cup honey
•2 tbsp lower sodium Tamari
•1/4 cup coconut milk
•1 lb peeled and deveined raw shrimp
•1 tbsp olive oil
•1/2 tsp Seasoned Salt
•1 cup diced onion
•1/2 cup diced red pepper
•1 tbsp Sherry Peppers Sauce*
•1/4 cup fresh basil leaves
•1/4 cup chopped green onion
•1/4 cup chopped parsley
•1-1/2 cup Basmati rice
•1 cup coconut milk
•1 cup unsalted chicken stock
•1/2 tsp grated fresh ginger
•1/2 tsp Seasoned Salt
•2 tbsp crushed pineapple
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Whisk the marinade ingredients together until well blended, then pour over the shrimp in a gallon sized zipper bag.
Stash in the fridge to marinate for at least 30 minutes, or up to four hours.
When ready to prepare, combine the rice (rinsed and drained at least twice) with the coconut milk, chicken stock, ginger, and salt in a rice cooker and push “Cook.”
Once your rice cooker cycle has completed, fluff with a fork and stir in the crushed pineapple. Cover the rice cooker and keep on warm while you finish the shrimp.
While the rice is cooking, warm the olive oil in a large pan over medium heat. Add the onion, red pepper, and salt and cook for five minutes or so, until the veggies are tender, but not browned.
Remove the shrimp from the marinade (save the marinade) and add to the pan with the onion and pepper.
Turn the heat to high, stir in the Sherry Peppers Sauce, and sauté until the shrimp are just turning pink – you do not want the shrimp fully cooked at this point.
Remove the shrimp, onion, and pepper to a bowl and set aside.
Pour the reserved marinade into the pan, bring to a boil, and simmer for five minutes to cook any fish juices and reduce.
Turn the heat off, stir in the shrimp mixture, basil leaves, and green onion and toss to combine. Cover the pan and let rest for a couple of minutes to finish cooking the shrimp and wilt the basil leaves.
Sprinkle the shrimp with parsley and serve over the rice.
Our family all did, and even those who are not all that adventurous eaters loved the combination.