Winter Comfort Food: Thai Shrimp with Jasmine Rice

Pair with: J. Bouchon 2016 Reserva Sauvignon Blanc Maule Valley, Chile ($16.99); Coriole 2016 Chenin Blanc McLaren Vale, Australia ($21.99); Alpha Estate 2015 Assyrtiko Florina, Greece ($42.99)

Photos by Ian McCausland

Thai Shrimp with Jasmine Rice

Serves 4–6

2 bags (454g ~ 31-40 count) raw large shrimp, peeled & deveined

2 tbsp. olive oil

1 medium onion, chopped

3-4 green onion, chopped fine – separate white & green parts

1 red bell pepper, diced

2 cloves garlic, minced

½ cup cilantro, finely chopped, split

½ tsp. salt ½ tsp. crushed red pepper flakes (or to taste)

14 oz. can diced tomatoes

14 oz. can coconut milk

1 lime, zested & squeezed

2 cups prepared Thai Jasmine rice

In a large fry pan or small Dutch oven (with lid), heat olive oil on medium heat. Add chopped onion & white parts of green onion, sauté until translucent, about 5 minutes. Add red peppers and sauté until soft, about 5 minutes. Add minced garlic and cook for 1 minute. Add ¼ cup chopped cilantro and red pepper flakes; cook 1 minute.

Add canned tomatoes, coconut milk and salt. Increase heat and bring to a boil. Once bubbling, cover and simmer on low heat for 10–15 minutes. The sauce will thicken slightly and flavours will meld.

Stir in raw shrimp, add lime zest & juice, cover again and cook 6-7 minutes, until cooked through. Serve Jasmine rice in bowls, top with shrimp mixture, garnish with green parts of scallions and cilantro.