Home Chef Garlic-Ginger Shrimp and Coconut Risotto

• 2 Heads of Baby Bok Choy
• 5⅗ fl. oz. Coconut Milk
• 2 Tbsp. Toasted Coconut
• 2 fl. oz. Thai Sweet Garlic and Ginger Sauce
• 8 oz. Shrimp
• 4 tsp. Mirepoix Base
• ½ cup Arborio Rice
• 2 Green Onions

1. Prepare the Ingredients

   Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves. Keep stems and leaves separate. Trim and thinly slice white portions of green onions. Thinly slice remaining green onions on an angle. Keep white and green portions separate. Pat shrimp dry.

2. 2

   Start the Risotto

   Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add rice and white portions of green onions to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

3. 3

   Finish the Risotto

   Add ½ cup boiling water from small pot and stir often until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Stir in coconut milk until combined and bring to a boil. Once boiling, stir constantly until slightly thickened, 1-2 minutes. Remove from burner and stir in green portions of green onions(reserve a pinch for garnish) and ¼ tsp. salt. Cover and set aside.

4. 4

   Cook the Shrimp

   Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Working in batches if necessary, add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer shrimp to a plate. Keep pan over medium-high heat.

5. 5

   Cook Vegetables and Finish Dish

   Add 1 tsp. olive oil and bok choy stems to hot pan and stir occasionally until lightly browned, 2-3 minutes. Add bok choy leaves and stir constantly until leaves are wilted, 1-2 minutes. Stir in shrimp, garlic and ginger sauce, and ¼ tsp. salt until heated through, 30-60 seconds. Remove from burner. Plate dish as pictured on front of card, topping risotto with shrimp-vegetable mixture and garnishing with toasted coconut and reserved green portions of green onions.