This Week's Recipe: Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

[Amy Warren, LMHC / WQ Mag Columnist]

Iron Chef recently came to Sarasota when a group of friends formed Iron Chef Sarasota. Periodically, we’ll be gathering for a cook-off featuring a secret ingredient announced two days prior to the dinner along with the assigned course. The next two days are filled with recipe searching/creating, grocery shopping and cooking. Without the facilities of Kitchen Stadium, we prepare dishes at home and then bring them for an enjoyable evening devouring a ten-course meal which is then judged on use of ingredient, taste, and presentation.

At our first Iron Chef Sarasota, the secret ingredient was lime. The scrumptious meal included dishes like beer-battered shrimp with fried lime, peach and brie quesadillas, black bean cakes, baked chicken with lime pesto, peach and honeydew soup, shrimp with Thai pesto, lime cookies with sorbet, a chocolate lime dessert, and of course, a lime cocktail. Yummy! This recipe courtesy of Food Network’s Dave Lieberman, was prepared by 1^st place winner Julie Chambers (yours truly placed second). Julie, who previously had an Iron Chef group when living in D.C., can also be credited for the formation of Iron Chef Sarasota.

Salsa:
•1 mango, peeled and finely diced
•3 scallions, sliced
•5 basil leaves, julienned
•1 lime, juiced
•Kosher salt and freshly ground black pepper

Shrimp:
•2 fresh jalapenos, sliced
•3 cloves garlic, thinly sliced
•1/2--inch piece ginger, peeled and grated
•2 tablespoons dark brown sugar
•2 tablespoons soy sauce
•1/2 lime, zested
•1/4 cup coconut milk
•Small handful basil leaves, torn
•2 tablespoons vegetable oil
•1/2 teaspoon salt
•15 grinds pepper
•1 pound peeled, deveined shrimp
•Lime Jasmine Rice, recipe follows

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated. Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes. Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.

Lime Jasmine Rice:

1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested

Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

Yield: 2 to 4 servings