Caribbean Shrimp
By es123
Rate this recipe
0/5
(0 Votes)
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/8 teaspoon ground black pepper
- 1 large onion, chopped (about 1 cup)
- 1 large green pepper, chopped (about 1 cup)
- 1 fresh or canned jalapeño pepper, minced
- 1/4 teaspoon crushed red pepper
- 1 jar (16 ounces) Pace® Salsa Verde
- 1/2 cup unsweetened coconut milk
- 1/2 cup chopped fresh cilantro leaves
- 2 cups hot cooked regular long-grain white rice
- Lime slice
- Fresh cilantro leaves (optional)
Details
Servings 4
Preparation
Step 1
Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
Stir the red pepper, salsa verde and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.
You'll also love
- Bourbon-Cherry Brownie a la mode 0/5 (0 Votes)
- Corn Dip 0/5 (0 Votes)
- Salmon and Lentils With Moroccan... 0/5 (0 Votes)
- Clam Loaf 0/5 (0 Votes)
- Firecracker Shrimp 0/5 (0 Votes)
Review this recipe