Coconut Curry Shrimp Rice Bowls

Gordon Biersch Brewery Recipe

Makes 2 Rice Bowls

2 teaspoons sesame oil
1 teaspoon garlic, chopped
1 tablespoon ginger, minced
12 ounces unsweetened coconut milk
1/8 teaspoon crushed red pepper
1 tablespoon granulated sugar
3 tablespoon red curry
1 tablespoon soy sauce
2 ounces canola oil
1/2 pound shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces bok choy
2 ounces shitake mushrooms
1/2 cup edamame
1/2 cup diced tomatoes
12 ounces jasmine rice
1/2 teaspoon julienne green onions
2 teaspoons sesame seeds

In a medium saucepan add sesame oil, garlic and ginger. Saute until the garlic and ginger become aromatic, approximately 2 minutes.  Add remaining ingredients and simmer for 5 minutes.  Set aside.

Cook jasmine rice according to directions on the package. In a hot saute pan, place canola oil and shrimp. Season shrimp with salt & pepper and saute shrimp until internal temperature reaches 145 degrees.  Place bok choy and mushrooms in saute pan with the shrimp. Saute until the bok choy becomes slightly wilted.  Add edamame, tomatoes and coconut curry cream to the pan. Heat until coconut curry is 145 degrees.

In two bowls, place the jasmine rice, divided evenly.  Place shrimp and coconut curry mixture over top of the jasmine rice. Place green onions on top as garnish with sesame seeds.