Main Dishes

 

SHRIMP CHARLIE

 

MAKES 6 TO 8 SERVINGS

 

Ingredients

 

½ cup Coco Lopez ® Cream of Coconut

½ cup water

1 tablespoon cornstarch

½ teaspoon salt

1 ½ cups coarsely chopped red, green or yellow bell peppers

½ cup coarsely chopped onion

2 to 3 jalapeño peppers, seeded and finely chopped

1 clove garlic, finely chopped

3 tablespoons vegetable oil

2 pounds medium raw shrimp, peeled and deveined

2 cups seeded and coarsely chopped fresh tomatoes

   Hot cooked rice

 

Instructions

 

In small bowl, combine cream of coconut, water, cornstarch and salt; set aside.

In large skillet, over medium-high heat, cook and stir bell peppers, onion, jalapeños

and garlic in oil until tender crisp; add shrimp; cook 3 to 5 minutes or until pink.

Add cream of coconut mixture; cook and stir until slightly thickened. Stir in tomatoes.

Serve with rice. Refrigerate leftovers.

 

Tip: 3 tablespoon chopped canned green chilies can be substituted for jalapeño peppers.