Bangkok Rice and Shrimp Salad
Bangkok Rice and Shrimp Salad "Rice to the Rescue!" Recipe Contest Winner - Kimberly Stipe Ingredients - ½ cup canned coconut milk - ¼ cup rice vinegar - 1
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Ingredients
- ½ cup canned coconut milk
- ¼ cup rice vinegar
- 1 tablespoon oil
- ½ teaspoon salt
- 3 tablespoons basil, chopped (plus additional basil leaves for garnish)
- 3 cups cooked U.S. jasmine or medium grain rice
- 1 pound frozen cooked shrimp, peeled, deveined, thawed
- ½ cup salted peanuts, chopped
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