์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Belizean Garlic Shrimp with Coconut Rice
Succulent shrimp sautรฉed in a fragrant garlic and butter sauce, served alongside fluffy rice cooked in creamy coconut milk. A taste of the Caribbean coast.
๐ง ์ฌ๋ฃ
- 1 lb Jumbo shrimp(peeled and deveined)
- 4 tbsp Butter
- 6 cloves Garlic(minced)
- 2 tbsp Lime juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Jasmine rice
- 1 can Full-fat coconut milk(13.5 oz)
- 1.5 cups Water
- 0.25 cup Fresh cilantro(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the jasmine rice under cold water until the water runs clear.
๐ก ์ ๋ฌธ๊ฐ ํ: This removes excess starch for fluffier rice. - 2
In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil.
- 3
Reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.
๐ก ์ ๋ฌธ๊ฐ ํ: Do not lift the lid while simmering. - 4
While the rice cooks, pat the shrimp dry and season with salt and pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Drying the shrimp ensures a good sear. - 5
Melt butter in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute.
- 6
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
๐ก ์ ๋ฌธ๊ฐ ํ: Avoid overcrowding the pan; cook in batches if necessary. - 7
Stir in lime juice and cook for another 30 seconds.
- 8
Fluff the coconut rice with a fork. Serve the garlic shrimp over the coconut rice, garnished with fresh cilantro.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor extra flavor, add a pinch of red pepper flakes to the garlic butter.
- โAdjust the amount of garlic to your preference.
- โEnsure shrimp are cooked through but not overcooked to maintain tenderness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a splash of white wine to the garlic butter sauce for added depth.
- Incorporate finely chopped bell peppers or onions with the garlic.
- Serve with a side of fried plantains.