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This recipe is a breeze to prepare and makes for a succulent main course. Combining sautéed shrimp with GOYA® Coconut Milk and GOYA® Tomato Sauce creates a savory stew that accompanies rice perfectly. And as if this weren't appetizing enough, every can of GOYA® Tomato Sauce is packed with potassium and iron, both of which are important for a healthy diet.
large shrimp, peeled and deveined
GOYA® Olive Oil
finely chopped onion
scallions, sliced very thin, both white and green (reserve 1 tbsp. green part for garnish)
GOYA® Minced Garlic or 3 cloves fresh garlic, minced
1 can (13.5 oz.)
GOYA® Coconut Milk
hot cooked white rice
Season shrimp with Adobo and set aside.
In a skillet, heat oil on medium. Stir in onion, scallion and garlic and cook, stirring often until onion is translucent, about 10 minutes.
Stir in tomato sauce and cook for 5 minutes.
Stir in clam broth and coconut milk, bring to a boil, lower heat and simmer for 5 minutes.
Add shrimp and cook, turning once, until shrimp are just cooked through, about 5 minutes.
Transfer to serving platter, garnish with scallion. Serve accompanied by rice.
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