SHRIMP WITH BANANA, GUAVA SALSA OVER COCONUT RICE

Shrimp With Banana, Guava Salsa over Coconut Rice image

I love finding new ways to fix shrimp, and this one was a little different. Found it at fl-seafood.com along with some others which I will post. Time does not include refrigerator time

Provided by CoolMonday

Categories Coconut

Time 30m

Yield 5 serving(s)

Number Of Ingredients 18

Ingredients

1 1/4 lbs shrimp
1 tablespoon vegetable oil
1/2 cup orange juice
1/2 cup cilantro, chopped
1 tablespoon lime juice
1 tablespoon olive oil
2 tablespoons green onions, 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
2 cups coconut milk
1 cup white rice
1 teaspoon salt
3 bananas, chopped (small red or fingerling)

Steps:

Combine orange juice, cilantro, lime juice and shrimp (remove shells and tail).
Cover and marinate in refrigerator 30 minutes to 4 hours.
Combine salsa ingredients EXCEPT bananas 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 olive oil and drained shrimp. Discard marinade.
Cook shrimp until opaque and remove from heat.
TO SERVE:.
Add chopped bananas to salsa. Place a mound of rice on plate, then shrimp, top with salsa.
Can sprinkle on a little paprika and garnish with cilantro.

Nutrition Facts : Calories 815.7, Fat 26.7, SaturatedFat 19.4, Cholesterol 142.9, Sodium 1159.3, Carbohydrate 126.3, Fiber 4.4, Sugar 81.7, Protein 20.9