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SHRIMP AND BANANA GUAVA SALSA WITH COCONUT RICE

Yield: 5 servings
 

INGREDIENTS

Marinade:
· 1/2 cup Florida orange juice
· 1/2 cup chopped cilantro
· 1 tablespoon lime juice
· 1¼ 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
 

DIRECTIONS

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