Salsa Verde Caribbean Shrimp
Recipe is from Campbell's Kitchen.
INGREDIENTS
Nutrition- 1
- 2tablespoons olive oil
- 1tablespoon lime juice
- 1⁄8teaspoon ground black pepper
- 1
- 1
- 1fresh jalapeno peppers or 1 canned jalapeno pepper, minced
- 1⁄4teaspoon crushed red pepper flakes
- 1(16 ounce) jar pace salsa verde
- 1⁄2
- 1⁄2cup chopped fresh cilantro leaves
- 2cups hot cooked long-grain white rice
-
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DIRECTIONS
- 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 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.
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