Ingredients
-
1
-
2
-
1
-
1/8
-
1
-
1
-
1
-
1/4
-
1
-
1/2
-
1/2
-
2
-
-
-
Directions
Salsa Verde Caribbean Shrimp,Recipe is from Campbell’s Kitchen.,This was very easy and very tasty! I served over jasmati rice. It wasn’t the “prettiest” because of all of the green, but oh so tasty! And spicy! We love spicy in this house – if a recipe has jalepenos, we usually like it. I was hesitant to give it to our 2 year old because of the spiciness, but he LOVED it! LOL The chopping was the only prep needed. Thanks for sharing – I wouldn’t change a thing (except maybe dice my onions even tinier).
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Steps
|
1
Done
|
Toss the Shrimp With 1 Tablespoon of the Oil, Lime Juice and Black Pepper in a Large Bowl. |
|
2
Done
|
Heat the Remaining Oil in a 12-Inch Skillet Over Medium Heat. Add the Onion, Green Pepper and Jalapeo Pepper. Cook and Stir For 4 Minutes or Until the Onion Is Tender. |
|
3
Done
|
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
Done
|
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. |
