Pina Colada Shrimp and Rice
 
 
1 lb.  large shrimp, cleaned
1 Tbsp  olive oil
1 cup  pineapple juice
1   20 oz.) can pineapple chunks, drained
2 cup  uncooked minute white rice
1 cup  coconut milk
1/4 cup  toasted flake coconut**
1   green onion, sliced
 
 
in large skillet cook and stir shrimp on medium-high 
4 minutes, until cooked through. add pineapple 
juice and pineapple chunks; bring to boil. stir in rice 
and coconut milk; cover and remove from heat. let 
stand 5 minutes. (if all liquid has not been absorbed, 
cook on low heat an additional 2 minutes or until 
liquid is absorbed.) pour skillet ingredients onto a 
serving platter and top with coconut and sliced green 
onion. 
serves 4. 
 
**how to toast coconut 
preheat oven to 350 degrees f. spread flake coconut 
evenly in shallow baking pan. bake 8-10 minutes or 
until lightly toasted, stirring occasionally. watch 
carefully as coconut can easily burn! 
 
recipe courtesy: kraft foods 
 
 
 
-- 
(ID: 2144) Mirror: rec.food.recipes: Fri, Jul 1, 2005


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