Source: USA Rice Federation

Indian-Spiced Shrimp on Coconut-Pineapple Rice
The Indian spice mixture called garam masala flavors the shrimp to make this rice dish extra good. The mixture is sold in supermarkets, Southeast Asian markets and specialty shops. You’ll love it!
Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes


1/2 cup water
One 14-ounce can light coconut milk
One 8-ounce can pineapple tidbits or crushed pineapple, drained, juice reserved
1 1/2 teaspoons salt, divided
1 cup uncooked long-grain white rice
1/2 cup plus 2 tablepoon chopped green onions
1 tablespoon garam masala, or curry powder
1 teaspoon pepper
1 1/2 pounds medium shrimp, peeled and deveined, tails intact,, if desired
2 tablespoons olive oil

Bring the water, coconut milk, 1/4 cup of the reserved pineapple juice, and 1/2 teaspoon of the salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, cover and reduce heat to a simmer. Cook about 15 minutes, or until the liquid is absorbed.

Stir in the pineapple tidbits and 1/2 cup of the green onions.

Meanwhile, in a large skillet, stir together the remaining 1 teaspoon of salt, the garam masala and pepper. Add the shrimp and sauté for 4 to 5 minutes or just until cooked through and pink.

Spoon the rice onto a serving platter; top with the shrimp and the remaining 2 tablespoons green onions and serve.

Per Serving: 475 calories; 24 g fat; 769 mg sodium; 39 g carbohydrate; 3 g fiber; 28 g protein

Courtesy "Rice to the Rescue!" contest winner: Jamie Miller