Shrimp Banana Guava Salsa with Coconut Rice
Seafood-4055
Marinade
| Amt |
Ingredient |
| 1/2 |
cup Florida orange juice |
| 1/2 |
cup chopped Florida cilantro |
| 1 |
tablespoon Florida lime juice |
| 1 1/4 |
pounds Florida shrimp |
Rice
| Amt |
Ingredient |
| 2 |
cups Florida coconut milk |
| 1 |
cup white rice |
| 1 |
teaspoon salt |
| 1 |
tablespoon olive oil |
| 3 |
Florida red or fingerling bananas, chopped |
Salsa
| Amt |
Ingredient |
| 1 |
tablespoon olive oil |
| 2 |
tablespoons chopped Florida green onion |
| 1 |
cup chopped Florida papaya |
| 1/2 |
cup Florida orange juice |
| 1/2 |
cup Florida guava juice |
| 2 |
tablespoons brown sugar |
| 1 |
tablespoon curry powder |
| 1/2 |
teaspoon cinnamon |
| 3 |
tablespoons Florida Lime juice |
Preparation
Combine orange juice, cilantro, lime juice and shrimp. Marinate 30 minutes to 4 hours. Combine all salsa ingredients and chill. Bring coconut milk to a boil, add rice and salt. Cover and cook over low heat until rice is done. In a large sauté pan add 1 tablespoon of olive oil and shrimp. Cook shrimp until opaque and remove from heat. To serve: Add chopped bananas to salsa. Place a mound of coconut rice on plate, then shrimp. Top with salsa and garnish with cilantro.
Yield
5 servings
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