Is it the taste or texture of coconut that I dislike? I had not thought about this until recently a friend posed this question. Before I became allergic to pineapple I drank pina coladas but always disliked cakes, candies, or cookies with those bits of chewy coconut strands. So I decided to experiment with coconut milk.
Enjoy the recipe and at the end some interesting information on coconut milk in case this is your first introduction to the tropical delicacy.
Raspberry Shrimp With Orange Coconut Cashew Rice - The citrus sweet orange cuts through the dense richness of the coconut milk, followed by the hit of triple sec, and finally the salty crunch of cashews to delight the tongue.
I know a lot of people would cringe at the thought of raspberries in their beer but it’s refreshing to drink with Bar-B-Q quesadillas. (coming soon to Tipsy’s blog) and marries quite well with shrimp. On a non-alcoholic note raspberry vinegar also lends a fruity backlash to the palate in shrimp, vinigrette dressings and glazes.
Keeping with the raspberry theme I roasted cauliflower in walnut oil and topped with a raspberry parmesan cheese, a new find I discovered recently.
Sartori Bella Vitano Raspberry Cheese is aged at least eight months, tastes docile, creamy and is soaked in handcrafted raspberry ale. Plain parm is a little strong for me as a snacking cheese but this is milder and delicious with cracked pepper triscuits or other spicy wafer and a glass of Pinot Grigio!
Raspberry Shrimp With Orange Coconut Cashew Rice
Ingredients
1 ½ cup Jasmine rice
1 ½ Tbsp. olive oil
1/3 cup of orange juice or ¼ OJ and the rest triple sec
1/3 cup water
1 14 oz. can of coconut milk
½ head of cauliflower
1 Tbsp. walnut oil
salt and pepper to taste
¼ cup grated raspberry parmesan cheese (any parm cheese or Asiago will work)
1 Raspberry Purple Haze Wheat Brew
2 Tbsp. Raspberry Vinegar
pepper to taste
1 lb extra jumbo shrimp
¾ cup coarsely chopped cashews
1 orange (shave off white peel and dice) I use Cara Cara or Navel oranges
1 tsp orange zest
Directions
Heat olive oil in a saucepan on medium high. Open coconut milk and mix solid cream with the liquid at bottom of can. Add rice to olive oil. Stir to coat. Mix in orange juice, triple sec, coconut milk, and water. Cook on low to medium low, covered for approximately 45 minutes to 1 hour. This rice will have a sticky moist texture similar to risotto rather than dry and fluffy like plain rice.
When rice has cooked for 30 minutes start on the cauliflower. Heat oven to 400. Separate chunks of cauliflower. Place on a sheet pan. Drizzle with walnut oil and salt and pepper. Roast in oven for about 20 to 25 minutes until tender but with a slight crunch. Remove from heat and sprinkle with cheese while still hot.
Peel and dice orange. Chop cashews. Zest orange peel.
Do the shrimp last if you want them served hot. Pour beer and vinegar in the bottom of a medium-sized steamer pot. Add salt and pepper. Bring to a boil. Place steamer basket in pan and add shrimp. Steam until pink, approximately 5 to 7 minutes. Remove from heat. Cool and peel.
When rice is done stir in orange pieces, cashews, and zest.
Now for the best part…Spoon a mound of the soft citrus rice onto a plate, top with shrimp, and a side of cauliflower!
A tropical island blend of sweet, floral, salty, crunchy, smooth, and with shrimp that pop when you sink your teeth into them and send a little buzz of the raspberry brew to the center of your palate!
What I learned about coconut milk
First, I like it blended in recipes. The coconut flavor is so mild and it has a thick texture and rich heavy cream kind of flavor. It mixes really well with fruit and I could easily see it tasting super with other seafood and chicken. And I haven't even begun to delve into the dessert possibilities...so it seems my dislike is for the stiff little strands of coconut flesh and not the milk!
I expected to be confronted with liquid but when I first cracked open the can it was a white solid creamy blob and I briefly reconsidered this experiment. A quick check in with my virtual sous chef, Google enlightened me to the fact that the milk resides on the bottom under the goupy stuff and you must stir it up.
Coconut milk originates from the heart of Caribbean coconuts. It’s a sweet, milky white cooking base derived from the meat of a mature coconut and is made from the pressing of fresh, ripe coconut meat. It can be purchased in regular, light, or organic varieties.
Good brands of coconut milk will have thick cream floating on top of the can while the milk on the bottom will be much more watery. It should have a bright white color and a rich, creamy, mildly sweet essence of coconut. I always thought coconut milk was really high in cholesterol and while it is high in fat, it is one of the good fats and does not transform into bad artery clogging cholesterol. It curdles when frozen but can be refrigerated for 2 to 7 days.
The term milk is a little deceiving as it is not a dairy product like regular milk. Depending on what you’re cooking you may need to add additional liquid.
Even if you’re not a coconut fan I think you’ll want to explore the vast potential of this rich ingredient. It's used in curries, sauces, desserts, and drinks. Report back with your flavorful findings. It’s always fun to get a peek inside other chef’s domain!
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