Chili Shrimp And Coconut Risotto - cooking recipe

Ingredients

2 tablespoons olive oil
1 lb large shrimp, shelled and deveined
2 cloves garlic, minced
1 teaspoon kosher salt
2 tablespoons chili paste
1 (14 ounce) can coconut milk
4 cups cooked jasmine rice
1 cup bean sprouts
1 scallion, thinly sliced
1 tablespoon fresh lime juice
fresh basil leaf (for garnish)

Preparation

Heat the oil in large saute pan over medium heat.
Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
Remove the shrimp and set aside.
Add the chili paste and coconut ilk to pan and bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
Serve garnished with basil leaves.