Chile-Citrus Shrimp with Coconut Rice, Gingered Peas and Red Curry Vinaigrette

Recipe Courtesy of Hosea Rosenberg

Ingredients:

For the Shrimp:
1 1/2 pound   16/20 peeled & deveined shrimp
1 T       Cilantro, chopped
1/4        Jalapeno, minced
2 T       Lime Juice
2 T       Lemon Jucie
1 tsp     Chile Powder
1 T       Soy Sauce
1 tsp     Brown Sugar
1 tsp     Chile Flakes
1 C        Olive Oil
Salt and Pepper

For the Rice:
1 C      Jasmine Rice, rinsed
2 C      Water
1 T      Butter
2 T      Cilantro, chopped
1/2 C     Sweetened Coconut Flakes, toasted
1/2 C     Coconut Milk
Salt and Pepper to taste

For the Peas:
2 C      Sugar Snap Peas (or whatever pea looks best and/or most seasonal)
2 C       Pea Shoots
1/4 tsp  Fresh Garlic, minced
1/4 tsp  Fresh Ginger, minced
1/2 tsp    Fresh Lime Juice
2 T       Neutral Oil for sauteing
1 T       Butter
Salt

For the Vinaigrette:
2 tsp    Red Curry Paste
3 T        Macadamia Oil
1/2  tsp  Brown Sugar
2 tsp     Orange Juice
1 tsp     Lime Juice
1 T       Rice Wine Vinegar
2 tsp     Coconut Milk

Garnish:
Cilantro
Toasted Macadamia Nuts

Directions:

SHRIMP
Mix all ingredients and marinate shrimp for 2-3 hours.
Sautee shrimp in medium-hot pan just before serving.  Season with salt and pepper.

RICE
Bring water to boil.  Add rice and butter and bring to simmer. Cover until just cooked, about 20 minutes. Transfer rice to cooling pan and let chill. When rice is cool, toss with cilantro, coconut and coconut milk. Season with salt and pepper.

PEAS
Sautee ginger and garlic in oil for about one minute until fragrant.  Add peas and sautee over high heat for about two minutes. Add lime juice, butter and salt to finish.

VINAIGRETTE
Combine all ingredients well.  Adjust to your personal preference - more curry if you like it hot, less if not. Add more citrus if you like it sour. Make it your own!

To Plate:
Warm rice and place in center of plate. Arrange shrimp on top of rice. Set sauteed peas to one side. Drizzle vinaigrette over shrimp and garnish with macadamia and cilantro.

Serves 4

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