Shrimp Banana Guava Salsa with Coconut Rice: Seafood and Aquaculture

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.

Shrimp Banana Guava Salsa with Coconut Rice