Pepper-Pineapple Shrimp with Coconut Rice

Pepper-Pineapple Shrimp with Coconut Rice

Prep: 18 minutes
Cook: 12 minutes • Makes: 4 (1-1/4 cups shrimp mixture, 2/3 cup rice) servings

1 cup dry jasmine rice
1 cup unsweetened lite coconut milk
1 tablespoon Weis Quality Canola Oil
2 orange and/or red bell peppers, cut into 1-inch pieces
1/2cup thinly sliced red onion
1 can (6 ounces) pineapple juice, 2 tablespoons reserved
1 cup Kitchen Basics® Unsalted Chicken Stock for cooking
1 tablespoon chili garlic sauce
2 teaspoons Weis Quality Less Sodium Soy Sauce
2 tablespoons Weis Quality Cornstarch
1 pound Weis Quality Jumbo Cooked 31-40 Count Shrimp, thawed if necessary
1 cup chopped fresh pineapple
3 tablespoons finely chopped fresh cilantro plus additional for garnish (optional)

1.Prepare rice as label directs replacing 1 cup of the water called for with coconut milk. Makes 2-3/4 cups.

2.In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook 6 minutes or until tender, stirring frequently. Add pineapple juice, stock, chili garlic sauce and soy sauce; heat to boil.

3.In a small bowl, stir cornstarch and 2 tablespoons reserved pineapple juice; stir into skillet and heat to a boil. Boil 1 minute or until thickened, stirring frequently. Add shrimp and pineapple; cook 2 minutes or until shrimp is heated through, stirring frequently. Sprinkle with cilantro. Makes about 5 cups.

4.Serve rice topped with shrimp mixture garnished with cilantro, if desired.

Approximate nutritional values per serving:
468 Calories, 9g Fat (3g Saturated), 231mg Cholesterol, 522mg Sodium,
58g Carbohydrates, 2g Fiber, 14g Sugars, 0g Added Sugars, 35g Protein

Recipe Tip:
Shrimp can be swapped with rotisserie chicken; for a vegan dish, swap the chicken stock with vegetable stock and shrimp with firm tofu or seitan.