One more recipe to make use of that sweet fresh corn! The combination of creamy coconut rice, crunchy corn, lime, basil and shrimp is wonderful; and it all cooks in one pot. Fresh ginger and a jalepeno give it some zest, and I added some garlic and fish sauce while sautéing the onion for even more flavor. The comments I read on the recipe consistently recommended reducing the rice to one cup. I agree, and if you do you also need to reduce the water to one cup as well. One more suggestion I followed was to add the shrimp and corn to the rice after 15 minutes, not 10 minutes; as you don’t want to overcook them. Some sliced scallions and cilantro make a lovely garnish. Credit for this very delicious recipe goes to Samantha Seneviratne, published in the New York Times.
2 Tbs. coconut oil (I used olive oil)
1 small yellow onion, finely chopped
2 Tbs. peeled and finely chopped fresh ginger
1 small jalapeno, seeded and finely chopped
3/4 tsp. kosher salt, plus more to taste
1 1/2 cup jasmine rice
1 (14 oz.) can full-fat coconut milk (low fat works fine)
1 pound peeled and deveined large shrimp
1 1/2 cups corn kernels, fresh (from 2 cobs) or frozen
1 lime, zested, then sliced into wedges
1 cup fresh basil leaves, torn, plus more for serving
In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeno and season with the 3/4 tsp. salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
Add the rice and saute for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
Stir in the shrimp and corn, cover again, and cook, stirring occasionally until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil. Serves 4.
Note: I did scorch the rice at the bottom of the pan and think I had the heat a bit too high. Still delicious!
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