Monday, January 5, 2009
On a recent Sunday evening visit to Trader Joe's (oh sweet, beautiful TJ's), I was inspired by thai style mango salsa. I am a sucker for a mango salsa. Into my basket it went. On my way home, I started to think about what meal this salsa could be incorporated into. The obvious thought was chicken but I wanted more! Seafood...shrimp! And while I was at it, how about a little coconut rice? SIDENOTE: If you do not have a rice cooker, I highly suggest you go purchase one, now! Mine is a base-line model zojirushi and I love him. END SIDENOTE. Less than an hour later, my wonderful weeknight meal was complete! The results were thus:
Coconut Rice (Rice cooker version):
1 cup white rice: some recipes said to only use jasmine but I used sushi rice and it was fine
1 cup water
3/4 cup unsweetened coconut milk
pinch of salt
Put all ingredients in rice cooker, stir, turn on to cook.
Sautee red pepper in a skillet. Push to the edge and cook shrimp until pink and opaque on each side. Throw in some green onions part way through the cooking process. Top with mango salsa!
Mango Salsa (if TJ's is not within your reach):
jalapeno, finely chopped
red onion, finely chopped
optional: sambal oelek--chili sauce but you could use something else spicy instead