Cashmere Apron

grilled shrimp over coconut rice with mango salsa


Here is a fast, fresh and fabulous meal for you to prepare for your family. Turn up your grill or quickly cook these shrimp in your oven. This marinade is one of our favorites and is delicious on chicken and fish as well.

Shrimp Ingredients:
32 medium size shrimp, peeled and deveined
Soy Vay Veri Veri Teriyaki Marinade
8 wooden skewers, soaked in water for about 15 minutes

Shrimp Directions:
Marinate the shrimp for 15 minutes, drain and thread onto the wooden skewers. Grill the shrimp for 3 minutes per side or until cooked through. Serves: 4

Coconut Rice Ingredients:
2 cups jasmine rice
1-1/2 cup water
1 cup unsweetened coconut milk
1 tsp. kosher salt

Coconut Rice Directions:
Rinse and drain the rice in cold water. Place in a saucepan with the water, coconut milk, and salt. Place the pot over high heat and bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Remove the pot from the heat and let it stand 10 minutes, covered. Fluff with a fork and serve. Compliments: Sandra Lee

Mango Salsa Ingredients:
2 ripe mangos, peeled, pitted and diced
1/2 medium sweet onion, finely chopped
1 jalapeño chile, remove seeds and mince
1 small cucumber, peeled, seeded and chopped small (about 1 cup)
3 Tb chopped fresh cilantro
3 Tb fresh lime juice
Salt and pepper

Mango Salsa Directions:
Combine all ingredients in a bowl. Season to taste with honey, salt, and pepper.







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