Grilled Shrimp with coconut rice

Part of the Leptin Resistance Newsletter

Ingredients

1/4 cup unsweetened, grated coconut

1/2 cup chopped parsley

1/2 tin coconut milk

1 white onion, diced

1 lb. shrimp (16-20 count), peeled and deveined

1 3/4 cups of wild rice

1 tsp fresh ginger, minced

2 tbsp heat resistant oil

2 red or yellow peppers, diced

2 tomatoes, peeled and diced

6 cloves of garlic

Wooden skewers

Salt and pepper to taste

Instructions

1. Soak 6 wooden skewers in water for 20-30 minutes

2. Heat oil in a large pan over medium-high heat

3. Add onion and peppers and cook for 5 minutes, until onion is translucent

4. Stir in garlic and ginger and cook for 2-3 minutes

5. Add tomatoes and coconut and mix well

6. Cook for another 5 minutes

7. Add rice and stir frequently until lightly browned, about 2 minutes

8. Add water around 2 1/2 cups, 1/2 tin of coconut milk and stir well

9. Bring to a boil and reduce heat to low

10. Cover and let simmer for 15-20 minutes

11. Remove from heat

12. Add parsley and salt and pepper to taste and fold together to combine

13. Season shrimp with salt n pepper

14. Thread about 4 shrimp per skewer, through both the head and tail

15. Grill over medium heat for 1-2 minutes per side

#healthyrecipesforhealthywomen