Pina Colada Shrimp and Rice


1 lb large shrimp, cleaned
1 Tbsp olive oil
1 cup pineapple juice
1 (20 oz.) can pineapple chunks, drained
2 cup uncooked Minute white rice
1 cup coconut milk
1/4 cup toasted flake coconut**
1 green onion, sliced


In large skillet cook and stir shrimp on medium-high
4 minutes, until cooked through. Add pineapple
juice and pineapple chunks; bring to boil. Stir in rice
and coconut milk; cover and remove from heat. Let
stand 5 minutes. (If all liquid has not been absorbed,
cook on low heat an additional 2 minutes or until
liquid is absorbed.) Pour skillet ingredients onto a
serving platter and top with coconut and sliced green
onion.
Serves 4.

**How to Toast Coconut
Preheat oven to 350 degrees F. Spread flake coconut
evenly in shallow baking pan. Bake 8-10 minutes or
until lightly toasted, stirring occasionally. Watch
carefully as coconut can easily burn!

recipe courtesy: Kraft Foods



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