Pina Colada Shrimp
2 pounds medium or large shrimp, shelled and deveined 1 1/2 Tbl canola oil 1 can coconut milk (not cream of coconut) 1 20 oz can crushed pineapple 1 small can pineapple juice 1 1/2 cups jasmine rice 2 red, yellow or orange bell peppers, cut into 1/2 in pieces 1/2 Tbl chinese 5-spice powder 1/4 tsp. ground ginger 1/2 cup unsweetened shredded coconut 4 green onions, sliced Place rice in medium sauce pan. Combine coconut milk, pineapple juice, and juice drained from canned crushed pineapple. If less than 3 cups, add water to reach 3 cups total. Add to rice. Add 1/2 tsp salt. On medium heat, bring rice to slow boil, then lower heat and cover. Simmer 20 minutes or until rice is tender. Meanwhile in large skillet, heat oil over medium-low heat, then add shrimp, bell peppers, 5-spice powder and ginger. Stir fry approx 10 minutes until shrimp is pink and bell peppers are slightly soft. stir crushed pineapple and coconut into rice and stir, heating on warm, until warmed through and rice is tender. On serving platter, mound rice in center and surround with shrimp, veggie mixture. Sprinkle sliced green onion over all. Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
