Caribbean Shrimp
Recipe from Pace Salsa & Picante

Another winning recipe from the Pace® Contest--add crusty bread and salad for a luscious dinner for friends or family.


Caribbean Shrimp

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Servings: 4
Prep Time: 15 mins
Total Time: 40 mins
Related Categories: Caribbean Cuisine, Coconut Shrimp, Fish and Seafood, Shrimp
 
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Ingredients
  • 1  lb.
    large shrimp, peeled and deveined
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  • 2  tbsp.
    olive oil
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  • 1  tbsp.
    lime juice
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  • 1/8  tsp.
    ground black pepper
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  • 1 
    large onion, chopped (about 1 cup)
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  • 1 
    large green pepper, chopped (about 1 cup)
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  • 1 
    fresh or canned jalapeno pepper, minced
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  • 1/4  tsp.
    crushed red pepper
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  • 1  jar
    (16 ounces) Pace® Salsa Verde
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  • 1/2  cup
    unsweetened coconut milk
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  • 1/2  cup
    chopped fresh cilantro leaves
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  • 2  cups
    hot cooked regular long-grain white rice
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  •  
    Lime slice (optional)
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  •  
    Fresh cilantro leaves (optional)
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Directions
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 jalapeno 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.

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