Lemongrass Shrimp and Rice

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Recipe by: CRNAsarah

"A very tasty copycat bowl from a popular Caribbean chain restaurant that includes shrimp, rice, snow peas, and edamame, flavored with lemongrass, lime, and coconut milk."

Directions

Combine coconut milk, lime juice, lime zest, lemon grass, garlic, and shallot in a blender. Puree until smooth.
Refrigerate 1 1/4 cups of the puree for later use. Pour the rest into a large bowl; add shrimp. Cover and refrigerate until shrimp is marinated, 2 to 3 hours.
Bring brown rice and water to a boil in a saucepan while shrimp marinate. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Heat olive oil in a skillet over medium-high heat. Add edamame and snow peas; saute until tender but still crispy, 3 to 5 minutes. Add the 1 1/4 cups of reserved puree and bring to a simmer.
Add shrimp and marinade to the sauce in the skillet; cook until shrimp are firm and no longer pink, 8 to 10 minutes. Serve over the cooked rice.