Caribbean Shrimp

Talk about an explosion of flavors! This tropical shrimp dish gets zest
from Pace® Salsa Verde and jalapeqos, while a touch of coconut milk adds
sweetness. If you're looking for something different for dinner, you've
found it right here.

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 slices
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.
Makes: 4 servings (1 1/2 cups each).

Kitchen Clip
                              Cooks with sensitive skin should wear plastic gloves when
mincing fresh jalapeqos to keep their hands from burning from the
pepper's oils. And if you don't wear gloves, be sure to wash your hands
thoroughly after working with the peppers.
Received on Mon Apr 4 14:20:10 2011