Garden to Table Lemongrass coconut shrimp, steamed rice, and roasted broccolini in the @KitchenAid 3-Ply Stainless Steel Cookware in Agave. #KitchenAidAmbassador #ad Recipe below 🍤 For the shrimp: 1½ lb shell-on shrimp, peeled and deveined, shells reserved 2 tbsp neutral oil 3 stalks lemongrass, tender core thinly sliced 3 garlic cloves, thinly sliced 1 tbsp grated ginger 1 cayenne pepper, thinly sliced (optional) 1 tsp kosher salt 1 (13.5 oz) can full-fat coconut milk ¾ cup water 1½ tbsp fish sauce 3 tbsp lime juice, plus 1 tsp zest ½ cup Thai basil leaves For the rice: 1½ cups jasmine rice 2¼ cups water ¾ tsp kosher salt For the broccolini: 1 lb broccolini, trimmed 2 tbsp neutral oil 3 tbsp unsalted butter Flaky sea salt Rinse the rice until the water runs nearly clear. In s small pot, pour water to the marking, add rinsed rice and salt. Boil, cover, reduce to low 15 minutes, rest off the heat 10 minutes, fluff. Salt the shrimp and chill. In a stock pot, toast the shells in 1 tbsp o...