Caribbean Goya Recipes

Shrimp in Coconut Sauce (Camarones en Salsa de Coco)

Ingredients

1 1/2 lbs. large shrimp, peeled and de-veined

1 tsp. Goya Adobo with Pepper

3 tbsp. Goya Olive Oil

2 cups finely chopped onion

3 scallions, sliced very thin, both white and green (reserve 1 tbsp. green part for garnish)

1 1/2 tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced

1/2 cup Goya Tomato Sauce

1 cup clam broth

1 can (13.5 fl. oz.) Goya Coconut Milk

Directions
1. Season shrimp with Adobo and set aside.
2. In a skillet, heat oil on medium. Stir in onion, scallion and garlic and cook, stirring often until onion is translucent, about 10 minutes.
3. Stir in tomato sauce and cook for 5 minutes.
4. Stir in clam broth and coconut milk, bring to a boil, lower heat and simmer for 5 minutes.
5. Add shrimp and cook, turning once, until shrimp are just cooked through, about 5 minutes.
6. Transfer to serving platter, garnish with scallion. Serve accompanied by rice.

Serves 4

Crab and Coconut Milk Rice

Ingredients

1 tbsp Goya Olive Oil

3 tbsp Goya Sofrito

1 envelop Goya Sazon

1/2 cup Goya Tomato Sauce

12 oz crab meat

1 1/2 cups water

1/2 cup Goya Coconut Milk

2 cups Goya Rice

Salt to taste

Directions
1. Heat oil; add sofrito, sazon and tomato sauce.
2. Add crab meat and cook 2 - 3 minutes on low heat.
3. Add water, coconut milk and salt to taste. Boil.
4. Add rice and mix well. Bring to boil. Follow package instructions.
5. Cover and simmer 20 minutes until rice is tender or to your taste.

Accompaniment: 4 cups hot cooked white rice