LCBO Food and Drink Spring 2016

TIP For multiple dinners, divide the pre­ pared rice into 6 plastic baggies. Divide the prepared topping into six more baggies. Seal and freeze flat for swift defrosting. For 1 or more portions, crumble frozen rice into individual baking dish; stir in 3 scant tbsp (42 mL) each of frozen peas and corn. Cover and place in preheating oven to warm. De- frost 4 oz (125 g) of shrimp briefly in micro- wave; dry on paper towels. Tired of shrimp? Substitute an equal weight of diced skinless, boneless chicken or pork tenderloin. Toss each portion of protein with 1 tbsp (15 mL)

Topping It Off from page 33

of piri piri sauce. Remove warmed rice from oven, top with shrimp, chicken or pork and crumbled topping; bake as in step 6 of main recipe.

PIRI PIRI SHRIMP WITH COCONUT-CASHEW CRI SP Why have a bowl of cereal for supper when there’s a hot dinner in the time it takes to check and answer your e-mail (see TIP for freezing and variations)! This spicy dinner is playful enough to be appreciated by the most discerning guests. Nando’s piri piri sauces from South Africa vary in spice level and are available in most grocery stores. COCONUT RICE 2 cups (500 mL) long-grain rice, such as converted 1½ cups (375 mL) cold water 1 cup (250 mL) unsweetened coconut milk ½ tsp (2 mL) salt ¾ cup (175 mL) each of tiny frozen peas and niblet corn ¼ cup (60 mL) finely chopped fresh coriander plus extra for garnish (optional) TOPPING 2½ cups (625 mL) crisp rice cereal 2 cups (500 mL) shredded unsweetened coconut 1 cup (250 mL) coarsely chopped salted cashews or almonds 3 tbsp (45 mL) butter, melted SHRIMP 1½ lbs (750 g) medium or large peeled and deveined shrimp, defrosted 6 tbsp (90 mL) thick piri piri sauce 1 lime, quartered 1 Place rice, water, coconut milk and salt into large saucepan. Bring to a boil over high heat; stir and reduce heat to low. Cover and cook 15 minutes. Fluff with a fork; rice is somewhat firm. Stir in peas, corn and coriander. 2 Mix rice cereal with coconut and cashews in a small bowl; stir well with butter. 3 Preheat oven to 350°F (180°C). 4 Pat shrimp drywith paper towels; remove and discard tails. Toss shrimp with piri piri sauce. 5 Spoon warm rice into 6 somewhat-wide individual dishes capable of holding 1¾ to 2 cups (425 to 500 mL). Place shrimp in a sin- gle layer overtop; drizzle with any sauce left in bowl. Sprinkle with topping. 6 Bake 25 minutes in oven centre or until top- ping is crisp and a peek beneath the topping with a fork shows shrimp are bright pink. Sprin- kle with additional chopped coriander; serve with a lime wedge and pass extra piri piri sauce. Makes 6 individual portions

WHAT TO SERVE Old Credit Amber Ale LCBO 928051, 680 mL

$3.95

Vineland Estates Semi-Dry Riesling VQA LCBO 232033

$14.95

FOOD & DRI NK SPRING 2016 109