Island Shrimp & Fruit Salad
1 Pouch (8.8 oz) Quick-Cooking Rice (1-3/4 cup cooked)
1 Jar (24 oz) Tropical Mixed Fruit in Light Syrup (reserve ½ cup syrup)
1 Tablespoon, Plus 1 Teaspoon, Oil
1 Tablespoon Rice-Wine Vinegar or Cider Vinegar
1 Teaspoon Salt
1/8 Teaspoon Ground Red Pepper (Cayenne) – optional
1 Head Napa Cabbage (about 1 lb) – halved lengthwise, thinly sliced crosswise
½ Cup Thinly Sliced Red Onion
½ Cup Chopped Cilantro
1 Lb. Raw Large Shrimp – peeled
1 Teaspoon Dry Caribbean Jerk Seasoning
Optional: Cashews and/or Chopped Macadamia Nuts
- Heat rice as package directs. In a large bowl, whisk reserved fruit syrup, 1 Tablespoon Oil, the vinegar, salt, and pepper until blended. Add mixed fruit, cabbage, onion, and cilantro.
- Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and sauté 2-3 minutes, until pink and cooked through.
- Add shrimp and rice to fruit mixture; toss to mix. Top with nuts, if desired.
Makes 4 Servings. Per serving – 392 Calories, 7g Fat, 26g Protein, 55g Carbohydrates, 4g Fiber, 173mg Cholesterol, 792mg Sodium