• september
Island Shrimp In Cilantro
1.5 lb. Package Margaritaville® Island Lime Shrimp 1 clove Garlic, chopped 1 cup Tomato, chopped 1 can (14.5 oz.) Chicken Broth 1/2 cup Cilantro, chopped 1/2 cup Light Cream 1 teaspoon Cornstarch 1 lb. Cooked Angel Hair Pasta or Thin Spaghetti
In large skillet over medium heat, sauté shrimp and garlic for 8-10 minutes, turning shrimp during cooking. Add tomatoes, chicken broth and 1/4 cup cilantro. Bring to a boil, reduce heat and stir in cream blended with cornstarch until slightly thickened. Remove remaining cilantro over pasta. Serves 8.