Salsa Verde Caribbean Shrimp

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 40 Minutes

Servings: 4

Recipe is from Campbell's Kitchen.

Ingredients:

1 lb 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 jalapeno peppers or 1 canned jalapeno pepper, minced

1/4 teaspoon crushed red pepper flakes

1 (16 ounce) jar pace salsa verde

1/2 cup unsweetened coconut milk

1/2 cup chopped fresh cilantro leaves

2 cups hot cooked long-grain white rice

lime slice

fresh cilantro leaves (optional)

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 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.

By RecipeOfHealth.com