Our Salsa Verde slowly simmers with peppers, onions, lime, cilantro and coconut milk for a Caribbean style shrimp dish that’s bursting with flavor. Once the sauce has reached perfection, add shrimp and poach, letting the shrimp soak up all of the fabulous flavor.
cost per recipe: $11.90
The price is determined by the national average.
pound uncooked shrimp (31-35 count per pound), peeled and deveined
tablespoons olive oil
tablespoon lime juice
large onion, chopped (about 1 cup)
large green pepper, chopped (about 1 cup)
fresh or canned jalapeño pepper, seeded and minced
jar (16 ounces) Pace® Salsa Verde
cup unsweetened coconut milk
cup chopped fresh cilantro
cups hot cooked long grain white rice (from about 1 cup uncooked)
Season the shrimp as desired. Toss the shrimp with 1 tablespoon oil and the lime juice 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 salsa verde 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 the shrimp are cooked through. Season to taste. Serve the shrimp mixture over the rice. Garnish with lime slices and additional cilantro, if desired.