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INGREDIENTS:
1 lb medium shrimp, peeled and deveined
¾ cup coconut milk
1 ¼ cups uncooked long grain rice
¼ teaspoon salt
9 oz Earth & Vine Island Mango Chutney
1 cup peeled seeded diced cucumber
¼ cup chopped fresh cilantro
¼ cup thinly sliced green onion
¼ cup fresh lime juice
3 tablespoons chopped fresh mint
2 tablespoons seeded minced jalapeno (add more or omit on taste preference)
PREPARATION:
Bring 4 cups of water to a boil in a large sauce pan. Add shrimp; cook 1 ½ minutes or until done. Drain and rinse with cold water. Cover and chill.
Combine 1 ¾ cups water and coconut milk in a pan and bring to a boil.
Add rice and ¼ teaspoon salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat, and fluff with a fork. Spoon rice mixture into a large bowl; cool.
Add shrimp, Earth & Vine Provisions Island Mango Chutney and remaining ingredients, tossing well.
Cover and chill.
Serves 4 as a salad entrée or 6 to 8 a side dish.
(This recipe was adapted from a recipe in Cooking Light Magazine)
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