Coconut Gochujang Shrimp with Sweet Rice

Ingredients for Shrimp and Sauce: 

2 pounds of jumbo shrimp (about 16-20 shrimp total)
1 TBSP canola oil
1/4 cup hot red curry
1/4 cup gochujang
1 TBSP ginger (like from the tube)
1 TBSP garlic (like from the tube)
3 tsp tumeric
1 (14oz) can of coconut milk

1 tsp honey
1/2 lime

Ingredients for the rice: 

1/4 cup pine nuts
1/4 cup mango chutney
4 green onions, diced

1 1/2 cups of texmati rice

Garnish: 

2 sweet red peppers, sliced

1 handful of cilantro, diced

1 TBSP sesame seeds

Directions: 

1. In a large cast iron pan, toast the sesame seeds for 2 minutes or until fragrant. Remove from the pan and reserve. 

2. In the same pan, toast the pine nuts for 2 minutes or until visibly toasted and fragrant. Remove and reserve

3. In the same pan, add 1 TBSP canola oil over medium high heat. Add in the curry paste and gochujang. Cook, stirring for 2 minutes.

4. Add in the ginger and garlic. Stir and cook another minute. 

5. Add in the tumeric and stir. 

6. Whisk in the coconut milk and bring to a simmer.  Taste for seasoning here.  I wanted a little more balance here so I added 1 tsp honey and stirred it in.  Once smooth, turn off the heat, remove from the pan and let cool completely.  Wipe out the pan but don't wash it. 

7. In the meantime, work on your garnish. Chop your cilantro and slice your peppers. Peel your shrimp and leave the tail on. 

8. If the sauce is cooled completely, take about 1 cup and pour on your shrimp. Toss and refrigerate for 30 minutes. 

9. Cook your rice. Heat 2 1/4 cups water to a boil with a dash of oil and a pinch of salt.  Once boiling, add in your rice and stir.  Reduce to low and cover for 15 minutes.  Let cool for 5. Fluff and add the pine nuts, green onion and mango chutney and continue to fluff with a fork to incorporate all of the ingredients.  Keep warm. 

10. When ready to cook the shrimp, in the same pan, heat another TBSP oil to high heat.  When smoking hot, add the shrimp in a single layer. Cook for 3 minutes per side.  Turn off the heat. Spritz with lime and a few TBSP sauce. Toss. 

10. Plate your rice. Then add the shrimp with sauce around the rice. Then, garnish with sesame seeds, cilantro, and red pepper slices.  

Wine pairing:

Hermann Wiemer

Dry Gewurtraminer

2018

Seneca Lake, NY