Shrimp and Mussel Skillet with Coconut, Ginger, and Crispy Rice

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Spread the cooked cold jasmine rice on a sheet pan, toss it with 1 tablespoon olive oil, a pinch of salt, and black pepper, and bake for 12 to 15 minutes, stirring once halfway through, until golden and crisp around the edges.

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   2. While the rice bakes, pat the shrimp dry with paper towels and season lightly with a pinch of salt and black pepper. Also set aside the cleaned mussels, discarding any that are open and do not close when tapped.

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   3. Heat a wide skillet or shallow casserole over medium-high heat. Add 1 tablespoon olive oil and the butter. When the butter melts, add the red onion and cook for 3 minutes until softened.

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   4. Add the garlic, grated fresh ginger, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant. Add the tomato paste and cook 1 more minute to deepen its flavor.

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   5. Stir in the cherry tomatoes and cook for 2 minutes so they begin to soften and release juices. Pour in the dry white wine and let it boil for 2 minutes to reduce slightly.

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   6. Add the fish or seafood stock and the coconut milk. Stir well, bring to a gentle simmer, and cook for 3 minutes. Add the lime zest and season with the remaining salt and more black pepper to taste.

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   7. Add the mussels to the skillet, cover, and cook for 4 to 5 minutes until they begin to open. Add the shrimp, cover again, and cook for 3 to 4 minutes more, until the shrimp are pink and opaque and the mussels have fully opened. Discard any mussels that remain closed.

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   8. Turn off the heat, add the lime juice and half of the fresh cilantro. Stir gently to combine.

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   9. Serve the skillet hot, topped with the baked crispy rice, the remaining fresh cilantro, and an extra grind of black pepper if desired.