Paradise Shrimp over Jasmine Rice

Who doesn’t dream of a week long vacation on some tropical island?

I got my toes in the water, toes in the sand, not a worry in the world….

As the Zac Brown song goes. There a few things you think of when it comes to food and a tropical island: tropical fruit and seafood. That was the inspiration for this dish.

This dish features shrimp poached in a fruity broth, served over jasmine rice. Jasmine rice is a long grain, imported, aromatic rice that has a very distinct flavor and goes well with the sweetness of the coconut milk and mandarin oranges. We prefer to serve this dish in a bowl. We spoon a serving of rice in the bowl, top with shrimp, and then ladle a generous amount of broth over the top. So on this cold Saturday evening, escape to the tropics with this light, tangy, sweet little concoction.

• 1 1/2 pounds large shrimp, raw, peeled and de-veined
• 1/8 cup onion, finely chopped
• 1 14-ounce can coconut milk
• 1 small (8-ounce) can mandarin orange segments
• 1 1/2 cups 100% pure mango juice
• 1/8 teaspoon all spice
• (pinch) salt
• 2 cups Jasmine rice, uncooked
• (to garnish) parsley, chopped

1. Cook rice and set aside.
2. Peel and de-vein (if necessary) shrimp, keep cool, and set aside.
3. Heat 10-inch covered, deep skillet over medium heat.
4. Add 2 tablespoons of olive oil.
5. When oil is hot, add onion. Saute lightly. (Do not let onion brown, merely soften.)
6. Turn heat to low. Add can of coconut milk.
7. Add mango juice. Stir to incorporate mixture. (Keep heat on low and do not let liquid simmer. Tip: You should only see steam rising out of pan with no convection in the liquid. This is called poaching.)
8. Layer raw shrimp in poaching liquid. Poach shrimp slowly until completely cooked.
9. Add can of mandarin oranges with juice. Stir gently to incorporate.
10. Add all spice. Poach mixture until heated thoroughly.
11. Add a dash of salt and garnish with chopped parsley. Serve over rice.

Yield: Approximately 4-6 servings
Recipe URL:Â http://recipeseo.com/recipe/mMRoZ

Steamed broccoli

Lima beans sauteed in butter and garlic

Garden salad

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!

The Chef - 5 Stars

The Lucky Wife - 5 Stars

The Well-fed Son (4 years old) - 4 Stars

The Well-fed Daughter (5 months old) - Mommy’s Baby Girl (5 Stars)

*Rate it yourself in the comments!

This recipe has been submitted to the Fat Camp Friday 16: Free For All at Mangoes and Chutney and Friday Potluck at eKat’s Kitchen, Titus 2sdays at Time-Warp Wife and: