Ingredients

4 servings

　　

Omit

1 cup of the chicken stock (you still need 1 cup)

　　

Swap

1 1/2 pounds peeled, deveined shrimp for the chicken

　　1 cup Coco López piña colada drink mix or coconut milk for 1 cup of the chicken stock

　　

Add

1 cup shredded unsweetened coconut, available at health food stores

　　

Step 1

Make the sauce as in the master recipe, #95, adding the Coco López or coconut milk when you add the 1 cup of stock.

　　

Step 2

Toast the coconut in a skillet until evenly golden. Remove, return the pan to the heat, and cook the shrimp as you would the chicken, reducing the cooking time to 2 minutes per side, or until the shrimp are pink and firm. Add the sauce to the shrimp as you would the sliced chicken and serve over the rice. Sprinkle with the toasted coconut.

　　Rachael Ray 365: No Repeats