Bell Peppers With Shrimp And Coconut Rice

• 4 teaspoons vegetable oil
• 1 tablespoon chopped fresh ginger
• 4 teaspoons chopped garlic
• 1 cup jasmine rice, rinsed and drained
• 3/4 cup light coconut milk
• 1 teaspoon finely grated lime zest
• 1 teaspoon sugar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound medium shrimp, thawed if frozen, peeled and deveined
• 4 medium red bell peppers
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh basil
• 1/3 cup roughly chopped roasted, unsalted cashews

1. Heat oven to 350u0b0. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each bell pepper and reserve; remove ribs and seeds. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate. Stir juice, basil and cashews into rice mixture. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 15 minutes.

vegetable oil, fresh ginger, garlic, jasmine rice, light coconut milk, lime zest, sugar, kosher salt, black pepper, shrimp, red bell peppers, lime juice, fresh basil, cashews

Taken from www.epicurious.com/recipes/food/views/bell-peppers-with-shrimp-and-coconut-rice-51203830 (may not work)