Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Shrimp Banana Guava Salsa with Coconut Rice (Photo below)
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Seafood-4055
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Marinade |
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1/2 cup |
orange juice |
1/2 cup |
cilantro, chopped |
1 tablespoon |
lime juice |
1 1/4 pounds |
shrimp |
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Rice |
|
2 cups |
coconut milk |
1 cup |
white rice |
1 teaspoon |
salt |
1 tablespoon |
olive oil |
3 |
red or fingerling bananas, chopped |
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Salsa |
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1 tablespoon |
olive oil |
2 tablespoons |
green onion, chopped |
1 cup |
papaya, chopped |
1/2 cup |
orange juice |
1/2 cup |
guava juice |
2 tablespoons |
brown sugar |
1 tablespoon |
curry powder |
1/2 teaspoon |
cinnamon |
3 tablespoons |
lime juice |
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paprika |
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Preparation |
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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
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Look for "Fresh from Florida" ingredients at your grocery store.
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