Samantha Seneviratne (Adapted) – Serves 4

When I invite any of my friends to dinner, I inquire about their dietary considerations. This dish is perfect for my friend Marcella, who has celiac disease and avoids all things gluten. We met at Cutter Pool in the 1970s and reconnected in 2016 at a Science March. She is literally one of the hardest-working people I know and always steps up to lend a helping hand at a dinner party or event. She even has a garden and brings me fresh basil and beautiful salads. Serve this light dish in the summer when the corn is sweet and pairs with the basil, the shrimp and the creamy coconut rice. Lime juice cuts through the richness of the coconut milk. These bright, tart flavors make this dish fit into my light and easy California cuisine culinary perspective. 

Ingredients

• 2 T Olive oil
• 1 Small yellow onion, finely chopped
• 2 T Fresh ginger, peeled and chopped
• 1 t Chili garlic sauce (I use Sriracha with the rooster on the label)
• ¾ t Kosher salt, plus more to taste
• 1½ C Brown rice
• 1 Full-fat coconut milk (14 oz can)
• 2 C Water
• 1 lb Peeled and deveined large shrimp
• 1½ C Corn kernels, fresh (from 2 cobs) or frozen
• 1 Lime, zested, then sliced into wedges
• Juice from one lime
• 1 C Fresh basil leaves, torn, plus more for serving

Directions

• In a large, heavy pot, heat olive oil. Add the onion, ginger, and chili garlic sauce, and season with ¾ teaspoon salt. Cook, stirring, until the onion is soft and translucent, about six minutes. Add the rice and sauté for five minutes. 
• Then stir in the coconut milk and two cups of water. 
• Bring to a simmer, reduce the heat to medium-low, cover, and cook for 40 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
• Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender. (Add more water by ½ cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.) When the shrimp is barely pink, remove from the heat. 
• Stir in the lime zest, juice from lime, and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.