Butterflied Shrimp on Coconut Risotto with Avocado, Lime and Cilantro Cream

For 4 Servings:


1 cup arborio rice

1 can (14 oz.) coconut milk

2 - 3 cups chicken stock

1 Tablespoon sliced green onion

1 Tablespoon neutral oil

1/4 cup shredded coconut - toasted


12 large shrimp - tails on and butterflied (sliced down the back nearly all the way through)

1 Tablespoon neutral oil


1/4 cup packed cilantro leaves

1/2 small avocado

1 Tablespoon lime juice

1/4 cup sour cream

Make the risotto:

Saute green onion in 1 T oil briefly. Add rice and toast lightly. Mix coconut milk and chicken stock.

Add stock mixture to rice one cup at a time - letting rice absorb stock before adding another cup.

Add the toasted coconut after the second cup of stock.

Stir nearly constantly. When you get to the 20 minute mark, check the rice for consistency.

Once the rice is al dente and creamy, you're done. You may or may not use all of the stock.

Keep warm.

Make the cream:

Combine cilantro, avocado, lime and sour cream in a blender. Puree until very smooth.

Make the shrimp:

Pan-fry the shrimp - cut side down - until lightly browned. This will take about 2 minutes. Add 1/2 cup water to the pan so the shrimp will finish cooking and curl slightly. This will take just another 2 minutes or so.

For service I used coconut halves filled with risotto and topped with 3 shrimp each. Place a

dollop of cream on each shrimp and garnish with a sprinkling of toasted coconut and a cilantro leaf.