Bell Peppers with Shrimp and Coconut Rice
Fragrant coconut rice and tender shrimp stuffed into sweet bell peppers, garnished with fresh basil and crunchy cashews. A delicious combination of Thai-inspired flavors in a colorful presentation.
Ingredients
- •4 teaspoons vegetable oil
- •1 tablespoon chopped fresh ginger
- •4 teaspoons chopped garlic
- •1 cup jasmine rice
- •¾ cup light coconut milk
- •1 teaspoon lime zest
- •1 teaspoon sugar
- •¾ teaspoon kosher salt
- •¼ teaspoon black pepper
- •1 pound medium shrimp
- •4 whole red bell peppers
- •2 tablespoons lime juice
- •¼ cup fresh basil
- •⅓ cup roasted cashews
- •⅓ cup unsalted cashews
Cooking Instructions
- 1.
Heat oven to 350°. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each bell pepper and reserve; remove ribs and seeds. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate. Stir juice, basil and cashews into rice mixture. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 15 minutes.
45 min