Coriander Cumin Crusted Shrimp Rice Bowl

Serves 2-3

Coconut Rice
� cup basmati rice
1 tsp canola oil
1 bay leaf
3 cloves
1 cinnamon stick
� tsp salt
1 13-ounce can of lite coconut milk
� cup pineapple, cut into �-inch cubes

Shrimp Skewers
2 pounds medium shrimp, cleaned
1 small zucchini, cubed
4 shallots, peeled and halved
� cup flour
1 Tbsp ground coriander
� tsp ground cumin
� tsp crushed black peppercorns
2 Tbs canola oil
12 wooden skewers
� cup packed basil leaves, sliced

Heat a 4-quart saucepan over medium-high heat.  Add the oil, rice, bay leaf, cloves, and cinnamon stick.  Toast the rice and spices 3-4 minutes until the tips of the grains become translucent and the rice is fragrant.  Add the coconut milk and bring to a bowl.  Reduce heat to low and cover.  Simmer 10 minutes until most of the coconut milk is absorbed and the rice has softened.  Off the heat, stir in the pineapple.  Steam the rice with the lid on an additional 10 minutes.

Press the shrimp, zucchini, and shallots onto skewers if using.  Sprinkle with salt and dip into the flour mixture.  Heat a large skillet over high heat and add the oil.  When the oil is hot add the shrimp.  Cool 8-10 minutes, turning occasionally until the shrimp is no longer translucent in the center.

More recipes from our in-house chef, Jennifer Iserloh:

Indian Chai
10-Minute Baked Tilapia
Salmon Ceviche
White Bean Bruschetta