Chili Shrimp and Coconut Risotto

Ingredients:

• 2 tablespoons olive oil
• 1 pound large shrimp, shelled and deveined
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 tablespoons chili paste
• 1 14-ounce can coconut milk
• 4 cups cooked jasmine rice
• 1 cup bean sprouts
• 1 scallion, thinly sliced
• 1 tablespoon fresh lime juice
• Fresh basil leaves for garnish

Directions:

1. Heat the oil in a sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
2. Remove the shrimp and set aside.
3. Add the chili paste and coconut milk to the pan and bring to a boil.
4. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.
5. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through 3 to 4 minutes. Serve garnished with basil leaves.