Ingredients:
| 3½ cups | Chicken Broth |
| 2 Tbsp | Butter |
| 1 cup | Chopped Onion |
| 2 | Shallots, peeled, diced |
| 1 lb | Medium Uncooked Shrimp, shell and tail removed |
| 1½ cups | Arborio Rice |
| 1× 9-oz box | Frozen Snap Peas, thawed |
| ½ cup | Coconut Milk |
| 1 Tbsp | Fish Sauce |
| 1 Tbsp | Asian Chili Garlic Sauce |
| 1 Tbsp | Honey |
| 2 Tbsp | Fresh Lime Juice |
| 2 Tbsp | Coconut Flakes, unsweetened |
| Fresh Cilantro |
Directions:
In a medium saucepan heat the broth to very warm. Keep warm.
In a large, heavy-based saucepan, melt the butter over medium heat. Add the onion, shallots and shrimp and cook until the shrimp is pink. Remove the shrimp to a bowl. Add the rice and cook until rice is warmed through. Add the broth, one-half cup at a time, stirring often. As the broth is fully absorbed add the next half-cup of broth until rice is tooth-tender. When the rice has absorbed all the broth, stir in the snap peas, coconut milk, fish sauce, chili-garlic sauce, honey and lime juice and heat until just simmering. Stir in the shrimp and remove from heat.
Serve sprinkled with coconut and fresh coriander.



