Caribbean Shrimp

Be prepared for big taste with this recipe! A refreshing hit of coconut
milk, lime and jalapeno sends this island favorite to the top of the
flavor charts.

Caribbean Shrimp
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 25 min.

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 (optional)
Fresh cilantro leaves (optional)

1. Toss the shrimp with *1 tablespoon* of the* *oil, lime juice and
black pepper in a large bowl.

2. 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.

3. Stir the red pepper, salsa and coconut milk in the skillet and heat
to a boil. Reduce the heat to low. Cover and cook for 10 minutes.

4. 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.

Serves 4.

Kitchen Clip
                              Canned coconut milk can be found in the Asian section of most
grocery stores. Sometimes the coconut oil solidifies and settles at the
top of the can--that's okay. Just stir it into the liquid underneath
before using.
Received on Sun Feb 21 17:21:51 2010