Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, spinach sauce with shrimps and coconut rice. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Spinach sauce with shrimps and coconut rice is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Spinach sauce with shrimps and coconut rice is something which I’ve loved my entire life.
Garnish with the toasted coconut flakes, cilantro and lime wedges. While the shrimp cook, stir the chopped spinach into the pot of cooked rice; season with salt and pepper to taste. Divide the cooked shrimp and sauce and.
To begin with this recipe, we have to prepare a few components. You can have spinach sauce with shrimps and coconut rice using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spinach sauce with shrimps and coconut rice:
- Make ready 2 cups Rice
- Make ready 1 can Coconut milk
- Take Pepper
- Prepare 2 balls Onions
- Take Spinach
- Take Dry Shrimps
- Take 3 balls Tomatoes
- Prepare Salt to taste and 2 tbsp groundnut oil
Tyler placed three shrimp onto wooden skewers and then coated with the batter and coconut. Serve it over white rice — or noodles if you desire. Desiccated coconut is the fine shredded coconut. I prefer the finely shredded coconut to the larger flakes because you get better crunch when combined with the Meanwhile, we're having a broth-based fondue with shrimp and lobster.
Instructions to make Spinach sauce with shrimps and coconut rice:
- Parboil your rice and wash
- Put your rice back on fire with water to cook
- Add your coconut milk, sliced onions, pepper, shrimps, sliced tomatoes, knorr and salt then allow all to cook together for 20minutes or till water dries up. Your rice is ready
- Cut your spinach to your preferable sizes.
- Put 2 tbsp groundnut oil I to a small dry pot and heat up for 10seconds then add sliced onions, pepper, tomatoes, shrimps,knorr and salt then fry all for 1 minute after which you add your spinach. Stir all to mix properly on the heat. Bring down from heat and serve with the rice
I'm thinking about using your mango sauce as one of the dips. Coconut Shrimp CurryYummly. cilantro leaves, canola oil, lemon, fresh curry leaves, fresh ginger. Heat olive oil over medium-high It'd be far too tough to eat after being cooked again in the sauce. For easier prep, buy shrimp that have. I keep the lentil spinach curry fairly light, tangy and low in fat because I wanted to serve it with a side of coconut rice.
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