Spicy Vietnamese Shrimp with Coconut Rice

Five years ago I attended a cooking class with a friend and this dish was on the menu. Since then it has become a family favorite because of it’s deep flavor and ease in preparing. The trickiest part is finding Asian chili paste, I ordered it from Amazon when my local store stopped carrying it. This recipe is made to feed a crowd, but you can easily cut it in half. I make the full size and have some awesome leftovers.

Spicy Vietnamese Shrimp with Coconut Rice

3c jasmine rice

3 3/4 c water

1 1/2 t salt

4 T oil (I use Avocado)

2 lbs large shrimp, peeled and deveined

4 cloves garlic, minced

2 t salt

28 oz  coconut milk (not lowfat)

4T Asian chili paste

2c fresh bean sprouts

2 green onions

2T fresh lime juice

Cook rice in water and salt for about 15 minutes. Remove from heat and allow to sit, covered for about 15 minutes. Heat oil in a large skillet and add shrimp, garlic and salt for about 5 minutes until shrimp is pink. Remove the shrimp and add the coconut milk and chili paste, bring to a boil. Reduce heat to low and allow to reduce by half, takes about five minutes. Add shrimp and rice and top with bean sprouts, green onions and lime juice. Serves 10-12.