Coconut Rice Bowls with Shrimp and Vegetables

I really enjoy cooking and trying new things. I love my foodi, instant pot, dutch oven, and my crepe maker :) I love making meals from scratch and enjoying the fruits of my labor.

1 cup jasmine rice, rinsed

2 5.4-oz. cans unsweetened coconut cream

Fine sea salt

⅔ cup vegetable broth

Juice of 1 lime (about 2 Tbs.)

2 tsp. fish sauce

2 tsp. soy sauce

1 tsp. cornstarch

2 Tbs. olive oil

3-½ oz. shiitake mushrooms, trimmed and sliced

1 lb. large shrimp (31 to 35 per lb.), peeled and deveined, tails removed

6 oz. snow peas, trimmed

2 tsp. minced fresh ginger

1 scallion, thinly sliced and soaked in ice water, for garnish

Directions at finecooking.com

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