SHRIMP AND BANANA GUAVA SALSA WITH COCONUT RICE
Yield: 5 servings
Marinade:
1/2 cup Florida orange juice
1/2 cup chopped cilantro
1 tablespoon lime juice
1 1/4 pounds Florida shrimp
Rice:
2 cups Florida coconut milk
1 cup white rice
1 teaspoon salt
1 tablespoon olive oil
3 red or fingerling bananas, chopped
Salsa:
1 tablespoon olive oil
2 tablespoons chopped green onion
1 cup chopped Florida papaya
1/2 cup Florida orange juice
1/2 cup guava juice
2 tablespoons brown sugar
1 tablespoon curry powder
1/2 teaspoon cinnamon
3 tablespoons Lime juice
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.
Nutritional Information: Calories: 647, Protein: 29 g, Carbohydrates: 74 g, Fat - Total: 28 g, Saturated Fat: 18 g, Vitamin C: 68 mg
Florida Department of Agriculture and Consumer Services
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