Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Shrimp Banana Guava Salsa with Coconut Rice (Photo below) |
Seafood-4055 |
| Marinade |
| 1/2 |
cup Florida orange juice |
| 1/2 |
cup cilantro, chopped |
| 1 |
tablespoon lime juice |
| 1 1/4 |
pounds Florida shrimp |
| |
| Rice |
| 2 |
cups 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 green onion, chopped |
| 1 |
cup papaya, chopped |
| 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 |
| |
paprika |
| |
|
| 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
saute 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 |
|
Look for "Fresh from Florida" ingredients
at your local store. |
