Coconut Rice Salad With Mango And Shrimp
|Water||5 3⁄4 Cup (92 tbs), divided|
|Medium shrimp||1 Pound, peeled and deveined|
|Light coconut milk||3⁄4 Cup (12 tbs)|
|Rice grain||1 1⁄4 Cup (20 tbs)|
|Peeled chopped ripe mango||2 Cup (32 tbs) (About 2 Large)|
|Peeled seeded diced cucumber||1 Cup (16 tbs)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Chopped fresh mint||3 Tablespoon|
|Seeded minced jalapeno pepper||2 Tablespoon|
1. Bring 4 cups water to a boil in a large saucepan. Add shrimp, cook 11/2 minutes or until done. Drain and rinse with cold water. Cover and chill.
2. Combine 13/4 cups water and coconut milk in pan, bring to a boil. Add rice and 1/4 teaspoon salt, cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, fluff with a fork. Spoon rice mixture into a large bowl, cool.
3. Add shrimp, mango, and remaining ingredients to rice mixture, tossing well. Cover and chill.