Prepare salad and chill - 10 minutes
Prepare shrimp and rice; serve - 10 minutes
Island Shrimp With Calypso Rice
2 (8-ounce) packages frozen island lime shrimp
1 cup frozen petite peas
1/4 cup pre-diced red onions
2 tablespoons sofrito (Spanish cooking sauce)
2 (8.8-ounce) pouches pre-cooked yellow rice
1. Place shrimp in large sauté pan on medium. Cook 10-12 minutes, stirring occasionally, or until shrimp are pink and sauce is slightly thickened.
2. Meanwhile, combine peas, onions, and sofrito in microwave-safe bowl. Cover and microwave on HIGH 4 minutes or until hot. Stir in rice and microwave on HIGH 2-3 more minutes or until rice is thoroughly heated. Stir rice; spoon shrimp mixture over rice and serve.
NOTE: Sofrito is a cooking sauce made from tomatoes, garlic, peppers, and spices. It is used as a flavoring ingredient in many Caribbean recipes.
Heart of Florida Salad
1/4 cup mojo marinade
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 medium tomatoes (rinsed)
1 seedless cucumber (rinsed)
1 (14-ounce) can cut hearts of palm (drained)
2 tablespoons sliced black olives
1. Combine mojo, olive oil, and honey in salad bowl.
2. Cut tomatoes and one-half cucumber into bite-size pieces; add with remaining ingredients to dressing. Stir until well coated. Chill until ready to serve.
Freeze sofrito, to maintain freshness, using an ice cube tray. Place frozen cubes in tightly sealed container and use to add flavor to soup, bean, and rice recipes.