1 cup
instant premium rice 1 cup coconut milk ½ cup canned diced mango with juice ½ teaspoon Caribbean Jerk Seasoning 4 oz frozen peeled deveined shrimp (already cooked) Instructions Add all ingredients to lunch crock and stir to combine well Cover and let warm for about 1 hour or until heated through and rice is tender 3.4.3177
Stir the milk, coconut milk, brown sugar and granulated sugar into the rice. Refreshing light but creamy, mellowed with coconut, layered with fresh and sweet mango that infused with basil, it sure comforts and cools
I know traditionally this coconut sticky rice is served with mangoes but as It will be quite some time before they make an appearance again in the markets here in India, you can try substituting the mangoes with caramelized pears or plums
But then I began to dice mangosand squeeze limes and dredge this beautiful sweet Rockfish in some shredded coconutand panko breadcrumbs - and the next thing I know, full on sunshine coming through my windows
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Shrimp salad with mangoand mozzarella ingredients. PEEL the mangoand slice into chunks. DEFROST the shrimpsand if needed you also have to peel them and pat them dry using paper kitchen towels
salt and pepper. coconuts. rice. shrimp. 1 Cook rice with coconut milk instead of water. 2 Add the shrimp, salt, and pepper. 3 At the last minute add the tomatoes and carrots
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