created by: Almond Board of California
This warm, creamy rice is infused with coconut milk and toasty almonds. The natural sweetness of almonds and coconut marries well with the spicy chili sauce on the shrimp.
1/2 cup slivered almonds, toasted
2 cups jasmine rice
1 cup water
1 cup lite coconut milk
1 tablespoon canola oil
1 pound shelled and deveined frozen shrimp, thawed
1/4 cup prepared Thai-style chili sauce
Chopped scallions to garnish
Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are golden brown, 4 to 5 minutes and set aside. Prepare rice according to package instructions, replacing half the water with coconut milk. In a sauté pan, heat 1 tablespoon oil and cook shrimp until pink, 3 to 4 minutes. Add chili sauce and stir until heated throughout. Stir almonds into cooked rice and top with shrimp mixture and fresh scallions. Serve.