This is second week of the Blog-off sponsored by Hippocrene Books to celebrate the release of Rinku Bhattacharya’s second cookbook, Spices and Seasons. Last week, I made Classic Green Mint Chutney, and this week, we made Shrimp in a Mango Basil Sauce. Next week, we’ll post a book review and host a giveaway for a copy of Rinku’s new book, so be sure to check back to enter for a chance to win!
|Fresh & fabulous!|
|Fresh shrimp from Fresh Fish Fanatics|
|Lovely textures and flavors!|
|Be sure to visit Rinku’s blog, Cooking in Westchester.|
1 cup white rice
1 can Coconut Milk with enough water to make 2 cups
In a medium sauce pan, over medium heat add rice, Coconut Milk, and water, to a boil.
Lower the temperature, and allow rice to simmer for 20 minutes.
Remove from heat, and let sit for 5 minutes before fluffing and serving.
Christina Conte says
Sounds wonderful! Those shrimp look so fresh, I’m sure it made the dish even more fabulous!