Coconut Shrimp and Rice Pilaf

Yield: Makes 4 servings

Ingredients

• 1/4  cup  vegetable oil
• 1  teaspoon  brown mustard seeds
• 1/2  onion, sliced vertically
• 1  teaspoon  salt
• 1  teaspoon  ground coriander
• 3/4  teaspoon  ground turmeric
• 1/2  teaspoon  red chili powder
• 1  pound  peeled shrimp, with tails on
• 1  cup  uncooked basmati rice
• 1  cup  water
• 1  cup  coconut milk
• 1/4  cup  chopped fresh cilantro

Preparation

Heat oil in a large saucepan over medium-high heat; add mustard seeds, and sauté 1 minute or until seeds begin to pop. Add onion and next 4 ingredients, and sauté 3 minutes. Add shrimp; sauté 2 to 3 minutes or just until they begin to turn pink.

Remove shrimp; cover and keep warm. Add rice to the pan, and sauté 1 minute. Stir in water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.

Serve shrimp over rice. Sprinkle with cilantro before serving.

Serve Schneider Weisse or Weihenstephan Hefeweizen, traditional German beers that have notes of clove and banana and a moderate acidity to balance the sweet coconut milk.