Salsa Verde Shrimp
When it’s one of those nights that you think you have no time to get dinner on the table, this is your go-to recipe. Only 5 ingredients and dinner is on the table in 30 minutes. To get it on the table even faster, buy shrimp that are peeled and deveined and use microwavable pouches of rice. Dinner will be ready in record time!
Ingredients
1.5 pounds uncooked shrimp (26-30 count per pound), peeled and deveined
1 tablespoon butter
2 cloves garlic, minced
1 jar (16 ounces) Pace® Salsa Verde
6 cups hot cooked long grain white rice (from about 2 cups uncooked)
1 tablespoon butter
2 cloves garlic, minced
1 jar (16 ounces) Pace® Salsa Verde
6 cups hot cooked long grain white rice (from about 2 cups uncooked)
Instructions
Season the shrimp as desired. Heat the butter in a 12-inch skillet over medium-high heat. Add the shrimp and garlic. Cook for 2 minutes or until the shrimp are lightly browned, stirring occasionally.
Stir the salsa verde in the skillet. Reduce the heat to low. Cook for 3 minutes or until the shrimp are cooked through. Serve the shrimp mixture with the rice.
Stir the salsa verde in the skillet. Reduce the heat to low. Cook for 3 minutes or until the shrimp are cooked through. Serve the shrimp mixture with the rice.
Salsa Verde Shrimp
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When it’s one of those nights that you think you have no time to get dinner on the table, this is your go-to recipe. Only 5 ingredients and dinner is on the table in 30 minutes. To get it on the table even faster, buy shrimp that are peeled and deveined and use microwavable pouches of rice. Dinner will be ready in record time!
Instructions
Season the shrimp as desired. Heat the butter in a 12-inch skillet over medium-high heat. Add the shrimp and garlic. Cook for 2 minutes or until the shrimp are lightly browned, stirring occasionally.Stir the salsa verde in the skillet. Reduce the heat to low. Cook for 3 minutes or until the shrimp are cooked through. Serve the shrimp mixture with the rice.
Ingredients
1.5 pounds uncooked shrimp (26-30 count per pound), peeled and deveined1 tablespoon butter2 cloves garlic, minced1 jar (16 ounces) Pace® Salsa Verde6 cups hot cooked long grain white rice (from about 2 cups uncooked)
