Creamy Coconut Shrimp and Pea Risotto-Style Rice

Ingredients

• •1.5 cups jasmine rice
• •400g frozen shrimp
• •1 cup frozen peas
• •1 can coconut milk
• •4 cloves garlic
• •2 tbsp olive oil
• •1/2 cup Parmesan

Directions

1. 1Cook jasmine rice with coconut milk and 1 cup water over medium heat until tender.
2. 2Thaw shrimp quickly under cold water and pat dry.
3. 3Sauté minced garlic in olive oil in a wide pan for 1 minute.
4. 4Add shrimp and cook 3 minutes until pink and opaque.
5. 5Stir in frozen peas and cooked rice, tossing everything together over heat.
6. 6Fold in Parmesan, season with salt and pepper, and serve hot.

💡 Shrimp should enter this coconut risotto-style rice only after the rice is nearly tender; seafood cannot tolerate the full absorption time.

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