Shrimp in Coconut Sauce (Camarones en Salsa de Coco)

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.

Serves 4

Prep time: 10 min.

Total time: 35 min.

1 1/2 lbs. large shrimp, peeled and deveined

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

Accompaniment:

4 cups hot cooked white rice

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.