Tastes of Summer: Lime Shrimp with Coconut Rice

When it's hot out I try to keep my meals light. I find those that are heavier, like stews or casseroles, just make me more sluggish and lazy when the outside temperatures hit 80 degrees or higher.

So, this summer I am working on adding some new, light recipes to my weekday menus. This week's recipe, lime shrimp with coconut rice, comes from Williams-Sonoma's The Weeknight Cook and embodies several flavors I associate with summer.

To make this dish you'll need:

• 5 Tbsp. unsalted butter
• 1 c. long-grain white rice
• 1 c. unsweetened coconut milk
• 1 lime
• 6 cloves of garlic, minced
• 1 lb. large shrimp, peeled and deveined
• 8 green onions, white and pale green parts thinly sliced
• 1/4 c. fresh cilantro

(This dish serves 4)

To start, melt one tablespoon of butter in a saucepan over medium heat. Add the rice and cook, stirring constantly, until the grains are well coated (1 minute). Stir in 1 cup of water and the coconut milk, bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender (20 minutes). Next, grate one teaspoon of zest from the lime, and squeeze two tablespoons of juice from the lime. Five minutes before the rice is done, melt the remaining butter in a large frying pan over medium heat. Add the garlic, lime juice and zest. Stir until the mixture is bubbly. Add the shrimp and onions, and saute the shrimp until the are just opaque throughout (3 minutes). Stir in half the cilantro. Now, go back to the rice, fluff it with a fork, and mix in the rest of the cilantro. Serve the shrimp over the rice and enjoy!