This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!
This week’s recipe was selected by Sarah of Food and Frederick! I was happy to see this recipe was chosen, as I bookmarked it upon first buying and perusing through the cookbook.
I’ve had mango chutney with meat, or coconut shrimp, but never the true, bare-bones combo of fruit and seafood. I’ve always imagined it to be something akin to mouth paradise. Currently, my housemate and I are watching an excess of Bourdain’s No Reservations – she to get excited for her upcoming Fulbright year in Mexico City, and me to merely dream about warm places and tropical, fresh flavors. For me, this fruit & shrimp bowl is the closest I’ll get to street food flavors for the time being. It’s no wonder I cooked and ate this by myself and thoroughly enjoyed my little food vacation!
My impending graduation means that slowly, the hazy summer breaks of college will soon be a thing of the past. I’m going to go pretend I’m on a beach.
Bittman’s original recipe is simple: various types of fruits mixed together with citrus & herbs, served with grilled fish. I changed it up, re-crafting the dish into a main meal. I substituted shrimp for fish, added creamy avocado, and served everything over a bed of soft, fragrant coconut rice. If you can find unsweetened, dried coconut flakes, they add a nice crunch to the salad. Cooking the shrimp with a few blackberries opened up the flavor (and also explains the purple hue in the photo.)
Light and bursting with flavor, this dish is perfect for any upcoming summer picnics, parties and potlucks. At the same time, its simplicity also means it could make for a nice little meal for two, or, in my case, a spontaneous lunch for one, with leftovers!
Kenzie Zimmer is a senior at Carleton College in Minnesota.
Coconut Rice, Fruit, & Shrimp Bowl
1 cup rice
1 cup coconut milk
1 cup water
1 small avocado
1 cup blackberries
10-12 shrimp (rinsed, peeled, de-veined)
1 teaspoon olive oil
1/4 cup cilantro, chopped
unsweetened coconut flakes
Add rice, coconut milk, and water to a small pot. Bring to a boil, cover, reduce heat, & let simmer until rice has absorbed all liquid (about 20 minutes.) Remove from heat and set aside.
Cut the mango, kiwi, peach, & avocado into small chunks. Add to this all but 4 blackberries. Mix fruit until just combined, adding a pinch of salt and a dash of lemon juice.
In a small saucepan, add shrimp, olive oil, remaining 4 blackberries, and a dash of lemon juice. Cook over medium heat for 8 minutes, stirring often, until shrimp are no longer translucent.
Create your bowls: spoon rice into two bowls. Add the fruit mixture and the shrimp. Garnish with cilantro and coconut flakes.