Measure coconut milk and add enough water to make 1 3/4 cup of liquid.
Put in 2-3 quart saucepan, add 3-4 chopped pieces of basil, and also smash or grate the garlic clove into liquid.
Bring to rapid boil.
Add 1 cup of rice. When boil comes back reduce heat to low simmer and let simmer for 20 minutes or until liquid is evaporated. Let sit for 5 minutes before fluffing.( I like to let it go for and additional 10 - 15 minutes and it gets crusty on bottom.) DONT LET IT BURN.
While rice is cooling, prepare saute pan, with butter and olive oil. When melted and hot, add the chopped rosemary and saute 1 min, add peeled and devained shrimp, salt and pepper to taste. Cook shrimp until pink on both sides, add chopped rosemary and stir 1 min.
Fluff rice, serve shrimp over top and use any sauce over top of shrimp and rice. Sprinkle tomato over top and season to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (343g)|
|Recipe Makes: 4|
|Calories from Fat: 258 (46%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 200.8mg||62 %|
|Sodium 296.9mg||10 %|
|Potassium 449.4mg||12 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 43.8g|
|Protein 27.8g||40 %|
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Calories per serving: 557
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