Pina Colada Shrimp

1. 1

   Make the sauce as in the master recipe, #95, adding the Coco Lopez or coconut milk when you add the 1 cup of stock.

2. 2

   Toast the coconut in a skillet until evenly golden.

3. 3

   Remove, return the pan to the heat, and cook the shrimp as you would the chicken, reducing the cooking time to 2 minutes per side, or until the shrimp are pink and firm.

4. 4

   Add the sauce to the shrimp as you would the sliced chicken and serve over the rice.

5. 5

   Sprinkle with the toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.