This week marked the official launch of my newest book, Sunday Casseroles. I shared this news on Facebook, and can’t begin to thank all of you who sent me good luck notes and congratulations! Like all the books I’ve written, this one was the work of many–assistants who cooked with me daily to create the recipes, testers who offered invaluable critiques, and the talented team at Chronicle Books who edited, designed, and produced this beautiful collection. Oh, and, the gorgeous photos are the work of talented photographer, Susie Cushner!

To celebrate the publication, here’s a recipe for Shrimp Baked in Coconut and Lime Rice, perfect for hot August weather. It’s easy–count on just a little chopping and juicing. It’s also intensely colorful–rosy-hued shellfish, bright orange mangoes, and verdant specks of cilantro form a heavenly color combo. And, it has an interesting flavor profile—hot and spicy accents are paired with cooling and refreshing ones! Add a salad of summer greens tossed in a lime and honey dressing, and for dessert serve scoops of icy cold sorbet with fresh berries and your favorite cookies.

Shrimp Baked in Coconut and Lime Rice
For this delectable dish with Southeast Asian accents, jasmine rice is cooked in coconut milk, which provides a hint of sweetness to the casserole. Lime juice and zest counter with a citrus note, while fish sauce provides a salty tang, and serrano pepper and ginger offer a bit of heat. The rice is baked until almost done, and then shrimp and fresh mangoes are stirred in for a few extra minutes of cooking.

One 13 1/2 oz/405 ml can of coconut milk (see Market Note)
1 1/2 cups/360 ml reduced sodium chicken broth
2 tbsp fresh lime juice plus 2 tsp lime zest
2 tbsp sliced lemongrass (see Market Note)
1 tbsp fish sauce
1 tbsp seeded and finely chopped serrano pepper
Kosher salt
1 1/2 cups/270 g jasmine or another long grain rice (see Market Note)
1 lb/455 g large shrimp (16 to 20 count), peeled and deveined
1 ripe mango, peeled and cut into 1/4-in/6-mm dice
2 tsp finely chopped ginger
1/2 cup/55 g salted roasted peanuts, coarsely chopped
1/4 cup/8 g chopped cilantro

1. Arrange a rack in the middle of the oven and preheat to 350 degrees F/180 degrees C.. Oil a shallow 3 qt/2.8-L baking dish.

2. Stir the coconut milk well to blend and pour it into a large, heavy saucepan. Add the chicken broth, lime juice, lemongrass, and fish sauce, and whisk well to combine. Place the pan over medium heat and simmer for 2 minutes. Strain the liquid into a bowl and stir in the serrano pepper and 1 tsp of the lime zest. Taste a spoonful of the liquid and season with salt if needed.

3. Spread the rice in the prepared baking dish, pour the hot liquid over it, and mix well to combine. Cover the dish tightly with foil and bake until the rice is tender and has absorbed most of the liquid, for 25 to 30 minutes.

4. While the rice is cooking, pat the shrimp dry and salt them. Toss the shrimp, diced mango, and ginger together in a medium bowl.

5. When the rice is almost cooked, remove the dish from the oven and carefully remove the foil. Stir in the shrimp and mango mixture. Replace the foil, covering the dish tightly, and return to the oven. Bake until the shrimp are pink and cooked through, 8 to 10 minutes.

6. Remove the casserole from the oven. Combine the peanuts, cilantro, and remaining 1 tsp lime zest in a small bowl and mix well. Sprinkle over the casserole. Serves 6

Market Notes: Coconut milk can be found in most groceries, often in the section where foreign ingredients are displayed. Both light and regular coconut milk are available, and either will work in this dish.

Lemongrass–long slightly woody, grayish-green stalks about the size of green onions–can be found in the produce section of many groceries and in Asian markets. It has a slightly sour, lemony taste and is an important ingredient in Thai and Vietnamese cooking. Store it in a plastic bag for up to 2 weeks in the refrigerator. To chop lemongrass, first remove the tough outer layers and trim about 1 in/2.5 cm off the woody base from each stalk. Then, starting at the base, slice each stalk thinly, stopping where the leaves begin to branch off.

Jasmine rice, a fragrant, long-grain rice used in Asian cooking, is available in many groceries. If you cannot find it, basmati rice can be used.

PREP TIME: 30 minutes
START-TO-FINISH TIME: 1 hour, 20 minutes
MAKE AHEAD: No
From Sunday Casseroles by Betty Rosbottom (Chronicle Books 2014)

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