Caribbean Shrimp

By es123

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)

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.