- 1 cup canned light coconut milk
- 1 cup brown basmati rice
- 1 large shallot, thinly sliced
- 1/2 pound asparagus, cut into 1-inch pieces
- 1 red bell pepper, diced
- 3/4 pound large shrimp, peeled and deveined
- 1 cup diced pineapple
- 3 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
Meanwhile, heat a large skillet over medium-high heat until hot. Add shallot, asparagus and red pepper and cook 3 minutes or until vegetables are beginning to brown, stirring. Stir in 1/4 cup water. Add shrimp, pineapple and lime juice, cover and cook 6 to 7 minutes or until shrimp are just opaque throughout and vegetables are tender, stirring several times. Stir in cilantro and serve over rice.
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