Sunday, May 13, 2007

Caribbean Shrimp

1 lb. large shrimp, peeled and deveined
2 Tbsp. olive oil
1 Tbsp. lime juice
1/8 tsp. pepper
1 cup chopped onion
1 cup chopped green pepper
1 fresh or canned jalapeno pepper, minced
1/4 tsp. crushed red pepper
1 jar (16 oz.) Pace Lime and Garlic Chunky Salsa
1/2 cup unsweetened coconut milk
1/2 cup chopped fresh cilantro
2 cups hot cooked rice
Toss shrimp with 1 Tbsp. oil, lime juice and pepper.
Heat remaining oil in skillet. Add onion, green pepper and jalapeno pepper. Cook and stir 4 min. or until onion is tender.
Stir in crushed red pepper, salsa and coconut milk. Heat to a boil. Cook over low heat 10 min.
Add shrimp and cilantro. Cook 5 min. or until shrimp is done. Serve over rice. Garnish with lime slices and cilantro leaves if desired. Serves 4.
I found this recipe a couple of years ago on the Pace salsa website. I can no longer find the salsa, so I just subsitute regular medium salsa and add more lime juice and garlic. This time I forgot the garlic and added too much lime juice, but it was still good. We've tried the recipe with precooked shrimp and that worked pretty well too. Enjoy!

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