Ginger Shrimp with Lime & Coconut Rice
Ingredients
Method
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Bring a medium pot of salted water to a boil. Add the shrimp and turn off the fire. Let the shrimp sit in the water until cooked through, about 5 to 6 minutes. Drain.
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In a bowl large enough to hold the shrimp, combine the fresh ginger, 1/4 cup sliced green onions, sugar, 3 tablespoons lime juice and salt. Whisk in the heated vegetable oil. Toss with the drained shrimp. Cool to room temperature then refrigerate for several hours, stirring occasionally.
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In a medium pot, bring the rice and stock or water to a boil. Turn the heat to low and cook until the rice has absorbed all the liquid and is just tender about 15 to 17 minutes.
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Meanwhile, lightly coat a baking sheet with cooking oil spray. When the rice is tender dump it out onto the prepared sheet pan and spread it out fairly evenly. Chill for several hours.
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While the rice is chilling, prep the raisins and coconut. Place the raisins in a small bowl, cover with water and microwave for 2 minutes. Let sit until plump. Drain and reserve.Place the coconut in another bowl and cover with water to rehydrate, 30 minutes or so. Drain and reserve.
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When the rice is thoroughly chilled and dry you are ready to fry. Heat the butter in a large skillet over medium heat. Add the mustard seeds and cook, stirring occasionally for about 5 minutes or until they begin to pop. Add the cashews and sauté gently for a minute or two. Add the rice and sprinkle the coriander and ginger over all. Add the rice and fry for an additional 5 to ten minutes, stirring occasionally. Remove from the heat and turn into a large mixing bowl.
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Add the raisins and coconut to the fried rice mixture along with the remaining ingredients. Taste for seasoning and add salt, to taste. Refrigerate until 30 minutes before serving time.
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30 minutes before serving time, add the shrimp and its marinade to the rice and toss to combine. Sprinkle with the remaining lime juice and toss again. Top with the remaining green onions and serve.