Wednesday, February 22, 2006
Bite with Belkys: Spicy Coconut Shrimp with Lime Jasmine Rice Served with Spicy Mango Basil Salsa from Miami Fire Rescue Station 6
Our month long series of recipes from area firehouses takes us to miami tonight. But if you think it's only steak and chicken on the grill, think again. At fire station six, the food is all gourmet. Time to Grab A Bite with Belkys.
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
Ingredients for Shrimp:
- 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
Directions for 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.
Ingredients for Lime Jasmine Rice:
- 1 cup jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
- pinch salt
- 1/2 lime zested
Directions for Rice:
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.
Ingredients for Spicy Mango Basil Salsa:
- 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.
FOR MORE INFORMATION:
City of Miami Department of Fire Rescue