490 calories, 13.5 grams protein, 30.2 g fat, 53 mg cholesterol, 617 mg sodium, 399 mg potassium, 39.8 g carb (2 g fiber, 10.4 g sugars)
For the rice, you'll need: 1 cup jasmine rice, 2 cups chicken stock, 1/4 cup pine nuts, 1/4 cup shredded coconut, 2 Tbsp butter For the shrimp, you'll need: 2 Tbsp olive oil, 1 large carrot (cut thinly on a bias), 1/4 of white onion (thinly sliced), 2 green onions (finely diced, green part reserved for garnish), 1 Tbsp garlic (finely chopped), 1/2 cup pineapple (drained and chopped), 10 oz med size shrimp (thawed, de-veined, tails on), 1 tsp brown sugar, juice of half an orange, 2 Tbsp chicken stock, pinch of nutmeg, pinch of coriander, salt and pepper to taste
How to prepare it: Cook the rice in the chicken stock liquid (as per package instructions). Once finished cooking, add the butter and stir it together well. In small saute pan, add the coconut and pinenuts on med-low stovetop. Stir every 30 seconds (up to 3 minutes) til edges are just browned on coconut. Mix this into the rice and stir well. Set aside (with foil on top to keep warm). Add the olive oil, carrots, onions and garlic to saute pan on med heat (stirring occasionally) for 5 min. Stir in the remaining ingredients to saute pan, reduce heat to low and cook for 20-25 min (stirring every 5 min). Sauce should thicken. How to plate: Evenly distribute rice on serving platter. Sprinkle green onion pieces over rice. Top with the shrimp sauce. Garnish with orange wedges if desired. Enjoy!
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