CHILI SHRIMP AND COCONUT RISOTTO

INGREDIENT

NUTRITIONAL INFORMATION

     Per Serving
    Calories          567

    Calcium       79mg
    Carbohydrate          52g
    Cholesterol     168mg
    Fat         29g
    Fiber           3g
    Iron        8mg
    Protein      25mg
    Sat Fat         20g
    Sodium    900mg

     2 tablespoons olive oil
    1 pound large shrimp, shelled and deveined
    2 cloves garlic, minced
    1 teaspoon kosher salt
    2 tablespoons chili paste
    1 14-ounce can coconut milk
    4 cups cooked jasmine rice
    1 cup bean sprouts
    1 scallion, thinly sliced
    1 tablespoon fresh lime juice
    Fresh basil leaves for garnish

DIRECTIONS

1    Heat the oil in a sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
2    Remove the shrimp and set aside.
3    Add the chili paste and coconut milk to the pan and bring to a boil.
4    Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.
5    Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.