Dinner: Spicy Grilled Shrimp and Coconut Rice
Having just moved to Los Angeles a few months ago, the hot days are something my pale, Washington body is not ready for. I spend all day uncomfortable and sweating, wanting night to come so that I can just put on pants already. Also, I should mention that it was only 82 degrees yesterday so it's going to be a looonggg LA summer. So obviously the oven is not an option during these sweaty times. But the grill it is. I have no interest in operating a charcoal grill so brad made the shrimp while I cooked up the rice. An unexpected, delish sunday night dinner.
SPICY GRILLED SHRIMP
- 1 pound raw shrimp, we used frozen and thawed a bit with cold water
- 2 tablespoons olive oil
- 1 tablespoon red pepper flakes
- a few fat pinches of salt and pepper
- 1 tablespoon fresh garlic, minced
- 1-2 tablespoons fresh basil, chopped
Add all of the above ingredients to a ziplock bag and set to marinate. We only marinated for probably 30 minutes because we were lazy and it turned out great. I'm sure if you marinate for longer or overnight it's even better.
Cook the shrimp over a hot charcoal grill until just done. Shrimp is super easy to overcook so always air on the side of underdone and then assess. We did a few minutes on each side and could have even cooked them for less time.
- 1 cup rice, rinsed (I used aborio because it seems to cook fairly quick and I was in a hurry. Jasmine, brown, or any other rice you like would work as well I would assume.)
- 1 cup coconut milk, shaken
- 1 cup water
- 1 teaspoon salt
Add all of the ingredients to a pot and bring to a low boil. Then turn the heat to low and simmer for 15-20 minutes until thick and sticky and the rice is cooked.