Caribbean Shrimp Campbell S Kitchen Pace And Prego

Ingredients

1 lb. shrimp

2 tbsp. olive oil

1 tbsp. lime juice

tsp. ground black pepper

1 large onion

1 large green pepper

1 fresh or canned jalapeño pepper

1/4 tsp. crushed red pepper

1 jar Pace® Salsa Verde

1/2 c. unsweetened coconut milk

1/2 c. chopped fresh cilantro leaves

2 c. hot cooked regular long-grain white rice

Lime slice

fresh cilantro leaves

Preparation

Step 1Toss the shrimp with 1 tablespoon of the oil, lime juice, and black pepper in a large bowl.Step 2Heat 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.Step 3Stir 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.Step 4Add 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.Nutritional Values per Serving using Pace Salsa Verde: Vitamin A 30%DV, Vitamin C 36%DV, Calcium 8%DV, Iron 32%DV