Spicy Coconut Risotto with Lime Shrimp

By • May 17, 2013 4 Comments

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Author Notes: This recipe is my way of making up for my childhood years where I didn't like coconut. Actually, I don't think ANY kid likes coconut. I now understand it's charm and adore it, and take advantage of children's misunderstanding of it - every year at Halloween, I buy a big bag of Almond Joys "for the trick or treaters," as well as other candy. We pass out candy by letting the kids pick what they want. Shocking - at the end of the night, we're left with a big bowl of Almond Joys. Damn.

This risotto satisfies my coconut craving all year around - it is full of coconut flavor from both shredded coconut and coconut milk. The rich color comes from homemade vegetable stock. It's worth it to make a batch of your own to use here, or buy a high-quality store brand.

With it's mix of sweet, spicy, nutty, herby, limey and shrimpy, it's kind of like the pad thai of risotto.
foxeslovelemons

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Serves 4

Spicy Coconut Risotto

  • 4 cups vegetable stock
  • 2 tablespoons unsalted butter
  • 1 cup arborio rice
  • 1/4 cup shredded unsweetened coconut
  • 2 teaspoons fresh ground ginger root
  • 1/2 cup light coconut milk
  • 2 tablespoons sambal oelek
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup roughly chopped cashews or macadamia nuts
  • Sriracha, to taste

Lime Shrimp

  • 2 tablespoons unsalted butter
  • 1 pound raw 16/20 count peeled and deveined shrimp, patted dry
  • 1/4 cup fresh lime juice
  1. In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered.
  2. In large high-sided skillet, heat butter over medium-high heat. Add rice, shredded coconut and ginger. Cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly.
  3. Add 1/2 cup hot stock; stir constantly until mostly absorbed. Add additional stock in 1/2 cup increments, stirring after each addition and cooking until stock is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding stock as needed. Stir in coconut milk, sambal oelek, salt and pepper.
  4. Meanwhile, prepare Lime Shrimp: Heat butter in large skillet over medium-high heat. Add shrimp and cook 4 to 5 minutes or until opaque throughout, turning occasionally. Add lime juice; toss to combine.
  5. Divide risotto between warm pasta bowls. Top with shrimp and garnish with cilantro, cashews and Sriracha.

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