Tropical Shrimp & Coconut Rice

Contributed By: Terry Borden

Ingredients:

12 large fresh shrimp (or pre-cooked frozen or chilled)
1/2 cup crushed pineapple (canned or fresh)
1/4 finely chopped cilantro
3 Roma tomatoes, chopped fine
ľ tsp lime juice
Ĺ cup finely chopped red onion
1 cup dry brown or white rice
2/3 cup sweetened coconut
1/4 cup brown sugar

Method:

Start with the salsa so you can handle the seafood later without having to worry about cross-contamination. Chop tomatoes, onions and cilantro and place in medium bowl and add crushed pineapple and lime juice. Mix together, cover and set aside. To make coconut rice, bring 1 cup rice, 2 cups water and the brown sugar to a boil on the stove top and simmer until rice is done. Toast coconut in the toaster oven on 450į for about 5 minutes, or until golden brown. If you prefer not to toast it to save time, just sprinkle a tablespoon or two into each serving of rice and fluff to mix.
Peel and de-vein shrimp if fresh. Sautee in a medium skillet with a little non-stick spray until completely cooked. A fully cooked shrimp is white, and the veins and tail turn pink. Let cool until safe enough to touch and place on wooden skewers. If you are using chilled shrimp, place them on skewers and microwave 1 to 2 minutes just before serving.

Helpful Hints:

We all need a vacation, right? Take a trip to the coast with a meal that will have you feeling the island breeze in no time!
Healthy cooking doesnít have to mean spending long, laborious hours in the kitchen, especially if being a busy caregiver is your first priority. And if a recipe can take you to a far-away tropical destination, thatís definitely one to hang onto. If you have a rice cooker, this will simplify things greatly. With a rice cooker, making rice literally involves simply adding rice and liquid, pressing a button and waiting for the beep! If you donít have one and need to save more time making this recipe, buying pre-cooked rice in the microwaveable bags will be just fine.
Shrimp is a good source of omega-3 fatty acids, which can be good for heart health. However, shrimp does contain cholesterol - about 200 mg per 12 large boiled shrimp. If cholesterol is an issue, consult with your physician before consuming, or try eating a smaller portion if it will fit into your healthy eating plan. This recipe can also be made in a large batch and eaten within about 2 days. It
can also be modified to take even less time in the kitchen by using chilled shrimp and not toasting the coconut flakes.


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