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 Caribbean shrimp on bowtie pasta |
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Ingredients
- 1 pound 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 or canned jalapeño pepper, minced
- 1/4 teaspoon crushed red pepper
- 1 jar (16 ounces) Salsa Verde
- 1/2 cup unsweetened coconut milk
- 1/2 cup chopped fresh cilantro leaves
- 2 cups hot cooked regular long-grain white rice
- Lime slice (optional)
- Fresh cilantro leaves (optional)
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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 4 servings | |
| Calories 418 | |
| Calories from Fat 147 | 35% |
| Total Fat 16.86g | 21% |
| Saturated Fat 6.75g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 992mg | 41% |
| Potassium 669mg | 19% |
| Total Carbs 37.81g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 9.69g | 6% |
| Protein 26.56g | 42% |
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Reviews
February 9, 2011
I really thought I was going to like this. But for some reason I didn't. I like all of the ingredients...so you would think I would like them all together... I don't know...it could have something to do with me using Roasted Verde sauce. I didn't have any regular, so I just used that...maybe that's what ruined it for me. I'll be giving my parents the leftovers to see what they say...so far all of the dishes that I didn't like, they have loved.I've cooked/tasted this recipe!
Comments
June 1, 2011I normally leave the Salsa Verde out. I don't like the taste either. But I have to say I cheat sometimes and I purchase some from my local Mexican restaurant. (Shhh don't tell anyone!)
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