DECEMBER 20TH: FRIED SHRIMP and SANGRIA

Shrimp with Coconut Rice 

1 (13.66 oz.) coconut milk

1 c. uncooked long grain rice

3 T sp. butter, divided

1 garlic clove, minced

½ tsp. salt, divided

1/8 tsp. pepper

1 lb. uncooked shrimp (31-40 per lb.), peeled and deveined

3 green onions, chopped

Lime wedges

Place coconut milk in 2 cup measure; add enough water to measure 2 cups. In 2-quart microwave-safe baking dish, combine rice, 1 Tbsp. butter, garlic, ¼ tsp. salt and coconut milk mixture. Microwave, uncovered, on HIGH until liquid is absorbed and rice is tender, about 20-25 minutes. Meanwhile, in large skillet, heat remaining butter over MEDIUM-HIGH heat; saute shrimp until pink, about 5-7 minutes. Stir in remaining salt & pepper. Stir green onions into rice. Serve with shrimp and lime wedges.