Francisco Lopez's Roasted Shrimp and Coconut Rice

Recipe 

Making every bite a memorable culinary experience.

4 shrimp (U13/15)

Ingredients

Coconut rice:

1/2 cup of white rice

2 t. coconut milk

Salt & pepper to taste 

Carrot purée:

1.5 cups chopped carrots 

2 Tbsp unsalted butter 

1/4 cup vegetable stock

1tsp ground coriander 

Salt & pepper to taste 

Honey glaze:

1/4 cup of honey

Pinch of all-spice

Pinch of paprika

Pinch of cumin 

Water to loosen the honey 

Side items: 

Roasted Baby Carrots

Steamed or pan-seared bok choy

How to make:

1. Clean and devein the shrimp. Preheat your oven to 400 degrees and then oil, salt, and pepper the shrimp and allow to roast halfway in the oven for about 5-6 min.

2. For the coconut rice, cook standard household white rice with water and salt in a small pot. After the rice is cooked, add 2 teaspoons of coconut milk and slowly stir it in. 

3. To make the carrot purée, add all the ingredients into a small sauce pot and allow it to cook on medium heat until the carrots are tender and ready to blend. After blending it, pass the purée through a chinois or a fine strainer.

4. To prepare the honey glaze, add all the ingredients to a small sauce pot, keep it on the stove on low heat for about 5 min, then add a little water to loosen the honey. Keep the temperature low so it doesn’t burn. 

5. After the honey becomes emulsified, brush it on top of the shrimp and place the shrimp back in the oven for another 2 min or until fully cooked. 

Plate, serve, and enjoy