Ingredients
|
1 1/2
|
cups
|
Mahatma® Jasmine Rice
|
|
1/2
|
tsp
|
ground turmeric
|
|
1
|
tsp
|
salt
|
|
1
|
can
|
(14 oz.) coconut milk, divided
|
|
|
|
For the Marinade:
|
|
1
|
lb
|
large shrimp, peeled and deveined
|
|
1
|
tsp
|
ground cumin powder
|
|
1/2
|
tsp
|
red pepper flakes
|
|
1/4
|
cup
|
fresh cilantro leaves, chopped
|
|
1
|
tsp
|
salt, optional
|
|
|
|
For the Dressing:
|
|
1/2
|
cup
|
olive oil
|
|
1/4
|
cup
|
white wine vinegar
|
|
1
|
Tbsp
|
fresh ginger root, minced
|
|
1
|
tsp
|
ground cumin powder
|
|
1/4
|
cup
|
fresh cilantro leaves
|
|
|
|
Assembly:
|
|
2
|
tsps
|
vegetable oil
|
|
1/2
|
cup
|
shallot, thinly sliced
|
|
6
|
cups
|
mixed salad greens
|
|
|
|
salt, to taste
|
|
|
|
fresh cilantro leaves, for garnish
|
Cooking Directions
In a medium saucepan combine turmeric, salt , 1 cup coconut milk and 1 ¼ cups of water. Bring to a boil. Reduce heat to low and stir in rice. Cover and cook 15 minutes. Remove from heat and fluff with a fork.
In a small bowl, prepare the marinade. Combine the shrimp, remaining 3/4 cup coconut milk, cumin powder, red pepper flakes, cilantro and salt, if desired. Cover and refrigerate for 30 minutes.
Combine all dressing ingredients in a blender and puree until smooth.
Heat vegetable oil in a large non-stick wok or skillet over medium-high heat. Add shallots, sauté for 1 minute. Add shrimp with marinade and sauté 5 minutes or until shrimp are cooked. Stir in the cooked rice. Adjust seasoning with salt, if desired.
Toss salad greens with dressing. Arrange on plates and top with warm shrimp. Garnish with cilantro.
Tip: You can substitute scallops for the shrimp.