BALI GLOW SHRIMP & SCALLOPS WITH COCONUT RICE
1 pkg. frozen shrimp & scallops (I bought this at Sobey's - it said to cook from frozen, so that's what I did. You could use fresh shrimp & scallops too.)
2 tbsp. coconut oil
2-3 tbsp. Epicure's Bali Glow dry glaze (I didn't measure - this is approximate)
1 can coconut milk (1 c. is for the rice, and the rest is for the sauce)
1 c. basmati rice
Optional: 1 red bell pepper (I didn't have one, but it would be perfect in this recipe!)
In a pot, combine 1 c. water, 1 c. coconut milk, and 1 c. rice. Bring to a boil, then cover and reduce heat, simmering for about 15 minutes.
In a wok or frying pan, heat oil over medium-high. Add shrimp & scallops and sprinkle with Bali Glow. Cook for about 4-5 minutes. Drain the liquid and set the seafood aside. Add the rest of the coconut milk to the pan and sprinkle a bit more Bali Glow. Bring to a boil and then simmer until slightly thickened. Toss the shrimp & scallops in with the coconut sauce and serve over rice.
|Flavours of lemongrass, lime, chili, and coconut - yum!|