Sriracha Shrimp & Green Beans on Coconut Rice

Sriracha Shrimp & Green Beans on Coconut Rice

This is very good and really easy to make. It's not as spicy as it sounds, and the rice has a nice creamy coconut taste that tones down the sriracha. Big shrimp make a pretty dinner, but we like smaller shrimp better because you get a shrimp in every bite.

2 lbs	peeled medium shrimp
2 cups	frozen french style green beans
1½ tbl	Sriracha Sauce
1½ tsp	salt (In total)
¼ cup	chicken broth
13½ oz can	coconut milk
1½ cups	white rice, not parboiled or "converted"
2 cups	water
1 tbl	sugar
1 tbl	canola oil

Peel the shrimp, rinse and drain them, and put them in a mixing bowl. Add the green beans and mix in the Sriracha sauce and ¾ tsp of the salt. Set the shrimp/green bean mixture aside.

Mix the chicken broth and a ½ cup of the coconut milk together in a small bowl. Set this aside as well.

Add the rice, water, sugar, remaining amount of the coconut milk (should be just over 1 cup), and the remaining ¾ tsp of the salt to a pot with a cover and bring everything to a boil. Lower the heat, cover the rice, and simmer stirring every few minutes, for 20 minutes. When the rice finishes cooking, fluff it and set it aside with the cover on to keep in the heat.

Now heat a large nonstick frying pan with the vegetable oil over high heat until the the oil starts to shimmer. Add the shrimp/green bean mixture and stir for about 2 minutes and no more. There is plenty of time in the next step to finish cooking the shrimp and you don't want overcooked, rubbery shrimp. Keeping he heat on high, add the chicken broth/coconut milk mixture you set aside earlier, and stir for 2 to 3 minutes until it comes to a simmer.

Serve the shrimp and green beans with their liquid over the rice.

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