Bite with Belkys: Spicy Coconut Shrimp with Lime Jasmine Rice Served with Spicy Mango Basil Salsa from Miami Fire Rescue Station 6

The Chef: Zairath Perez

The Restaraunt: Miami Fire Rescue Station 6

The Dish: Spicy Coconut Shrimp with Lime Jasmine Rice served with Spicy Mango Basil Salsa

• 2 fresh jalapenos, sliced
• 3 cloves garlic, thinly sliced
• 1/2 inch piece ginger, peeled and grated
• 2 tbsp. dark brown sugar
• 2 tbsp. soy sauce
• 1/2 lime, zested
• 1/4 cup coconut milk
• small handful basil leaves, torn
• 2 tbsp. vegetable oil
• 1/2 teaspoon salt
• 15 grinds pepper
• 1 lb. peeled, deveined shrimp

In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper.

Add the shrimp and let them sit in the marinade for at least 30 minutes and up to four hours refrigerated.

• 1 cup jasmine rice
• 3/4 cup coconut milk
• 3/4 cup water
• pinch salt
• 1/2 lime zested

Put the rice, coconut milk, water and salt in a saucepan and bring this to a simmer.

Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes.

Fluff with a fork and stir in the lime zest.

Serve immediately.

• 1 mango, peeled and finely diced
• 3 scallions, sliced
• 5 basil leaves, julienned
• 1 lime, juiced
• Kosher salt and freshly ground pepper

Directions for Salsa:

Combine all ingredients together in a mixing bowl.

Make up to a day in advance.

Keep covered in the refrigerator.

Serves 2-4.

FOR MORE INFORMATION:

City of Miami Department of Fire Rescue
http://www.ci.miami.fl.us/fire/