Wild rice is simmered with vegetables, spices, and coconut milk before adding in shrimp and tossing it all in the oven together. Put this to your repetoire of exotic one pot wonders!
I envisioned this recipe before I went to bed one night and leaped out of bed to write it down before I forgot it. I am the ultimate (read: scary) list person. I keep lists EVERYWHERE. On my computer, on my phone, in my notebook, on random post-it notes around my room, in my work notebook, in my Google drive, sent to me in e-mails…yikes, just listing those out doesn’t just read scary it IS scary. My dad and I have had long conversations about how we have several “priorities” of lists as well. The list goes on and on.
Anyways, this recipe was certainly something worth writing down on a list somewhere, and I’m glad I did in my sleepy state. While it’s a bit time-intensive, this recipe only requires one-pot and in the end, you have a warming, healthy, and flavorful dish with plenty of leftovers. The flavors are exotic but nothing overwhelming, and is a great Sunday night meal with a salad on the side.
The first step is to cook the wild rice. This requires a risotto-level style of cooking, which is why the recipe is a tad time consuming. Cook your onions, garlic, and ginger and then add the uncooked wild rice. Simmer in the coconut milk and green curry paste until the rice has soaked it up. You’ll then add a cup of warm water at a time, and let it come to a boil and then turn the heat off, to allow the rice to absorb. Every time the water gets absorbed, add in another cup until the rice is cooked. And do plenty of stirring. This takes about 30 minutes, I’d say. Turn on some music, put on a cute apron, and enjoy being in your kitchen!
Once the rice is almost fully cooked, stir in the peas and pepper. Take your shrimp and snuggle (yes, snuggle) it into the rice. Pop it into your oven at 375 degrees F for about 20 minutes, or until the shrimp is fully cooked through. And then dinner is served! The risotto style way of cooking the rice provides a creamy texture, and the whole dish is exotic and flavorful. We enjoyed the leftovers for many nights.
- 1 cup wild rice, uncooked
- ½ onion, diced
- 1 clove garlic, minced
- 1 1-inch knob ginger, grated
- 1 can coconut milk
- 3 tbsp green curry paste
- ½ cup peas
- ½ red pepper, diced
- 1½ dozen shrimp
- Olive oil
- Salt and pepper to taste
- Warm water on the side
- Juice of 1 lemon
- In a large cast iron skillet, cook the onions, garlic and ginger in a little olive olive
- While that is cooking, in a plastic bag, mix your uncooked shrimp with 2 tbsp of olive oil and a little salt and pepper, and place in the fridge to marinate
- Once translucent, add the wild rice, coconut milk, and green curry paste. Stir well to distribute the curry
- Turn the stove on high to allow the coconut milk to boil, and once boiling is met, turn on low to simmer
- Stir frequently until all of the coconut milk has been absorbed
- Once absorbed, add in a cup of warm water and repeat the boiling/simmer process above until all water is absorbed again. Repeat until rice is almost fully cooked through. This will probably take a half hour
- Once rice is almost cooked, stir in the peas and pepper
- Turn your oven on to 375 degrees F
- Take your shrimp and nestle it into the rice dish
- Put the skillet in the oven and bake for 20 mins. The shrimp should be pink and cooked through
- Stir in lemon juice and serve!
If you like this, you’ll love: Healthier Red Beans and Rice
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