Spicy Shrimp and Broccolini Stir-Fry

• 1 1/4 to 1 1/2 cups grain-and-rice blend
• 1 tablespoon coconut oil
• 12 ounces large shrimp, peeled and deveined
• 1 red jalapeno pepper, seeded and thinly sliced
• 1 tablespoon grated peeled ginger
• Kosher salt
• 2 bunches broccolini (about 1 pound), roughly chopped
• 3 scallions, thinly sliced
• 3/4 cup coconut water
• 2 tablespoons crunchy peanut butter
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

1. Cook the grain blend as the label directs; set aside.
2. Heat the coconut oil in a large nonstick skillet over medium-high heat.
3. Add the shrimp and cook until they just turn pink, about 1 minute per side; transfer to a plate and set aside.
4. Add the jalapeno, ginger and 1/2 teaspoon salt to the skillet and cook until the jalapeno softens slightly, about 1 minute.
5. Add the broccolini and scallions and cook, stirring occasionally, until slightly softened, 2 minutes.
6. Add the coconut water to the skillet and cook, stirring, until the broccolini is just tender, about 2 minutes.
7. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute.
8. Return the shrimp to the skillet; cook until opaque and the sauce thickens, about 2 more minutes.
9. Stir in the cilantro and lime juice.
10. Serve over the grains.
11. Photograph by Christopher Testani

coconut oil, shrimp, red jalapeno pepper, ginger, kosher salt, bunches broccolini, scallions, coconut water, crunchy peanut butter, fresh cilantro, lime

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spicy-shrimp-and-broccolini-stir-fry.html (may not work)