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Main dishes

Pina Colada Shrimp and Rice

Pina Colada Shrimp and Rice recipe
photo by:kraft
LOVED IT! I saw where others said the rice was dry, so I added a little more coconut milk and pineapple juice. I've already shared this recipe with 2 people. Can't wait to more
posted by
on 7/30/2009
10 min
20 min
4 servings
Magazine Acquisition

what you need

lb.   large shrimp, cleaned
Tbsp.  olive oil
cup  pineapple juice
can  (20 oz.) pineapple chunks, drained
cups  instant white rice, uncooked
cup  coconut milk
cup  BAKER'S ANGEL FLAKE Coconut, toasted
 green onion, sliced

Make It

COOK and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil.

STIR in rice and coconut milk; cover. Remove from heat. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

Kraft Kitchens Tips

Healthy Living
Save 9 grams of fat and 9 grams of saturated fat per serving by preparing with light coconut milk.
How to Toast Coconut
Toasting coconut is easy. Preheat oven to 350°F. Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!
Food Facts
Coconut milk is generally found in the ethnic foods section of the supermarket. Do not substitute cream of coconut, which is too sweet for this recipe.
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