Cherry Rankin shares her recipe for Garlic Coconut Milk Shrimp over Coconut Milk Rice

TALLAHASSEE, Fla. (WCTV) - Cherry Rankin visited WCTV to share her recipe for Garlic Coconut Milk Shrimp over Coconut Milk Rice.

Coconut Milk Rice

Ingredients:

• 2 cups jasmine rice, rinsed
• 1 2/3 cups coconut milk
• 1 cup chicken broth (or water)
• 1 tbsp. butter
• 1 tsp. garlic powder
• 1 tsp. onion power
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Instructions:

1. In a medium saucepan, combine coconut milk, chicken broth, butter and seasonings
2. Bring to a gentle boil
3. Stir in the rinsed jasmine rice
4. Cover, reduce heat to low and cook for 18-20 mins or bake in the oven at 350 for 25 mins
5. Remove from the heat and let rice rest, covered, for 10 minutes

Garlic Shrimp

Ingredients:

• 1.5lbs shrimp, peeled and deveined
• 4 tbsp. olive oil or butter
• 1 tsp. minced garlic
• 1 tsp. smoked paprika
• 1/4 tbsp chopped onions
• 1 2/3 cups coconut milk
• 1 tbsp. lime juice
• 1 tbsp. fish sauce
• 1 tsp. sugar (optional)
• Salt & black pepper

Instructions:

1. Pat the shrimp and season with smoked paprika, onion powder, salt, pepper and cayenne pepper (if desired)
2. Heat olive oil or butter in a large skillet over medium heat
3. Add garlic and onions, stir for about one minute
4. Add shrimp to the skilled and cook until pink, 2-3 mins
5. Pour in the coconut milk and bring to a simmer
6. Stir in lime juice, fish sauce, sugar, salt and pepper
7. Simmer for 5 minutes to allow flavors to meld

Serve shrimp over coconut rice.

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