Ingredients

• ½ cup tropical fruit salad in juice (papaya, pineapple), drained
• ½ cup mango nectar
• ¼ cup ketchup
• ¼ cup reduced-sodium soy sauce
• 1 tablespoon fish sauce (optional)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 lb large peeled/deveined shrimp, thawed
• 2 oz crispy plantain strips (or chips)

Steps

1. Place fruit in food processor; process 20–30 seconds or until smooth. Add mango nectar, ketchup, soy sauce, and fish sauce; process 10–15 seconds or until well blended.
2. Preheat large sauté pan on medium-high 3 minutes. Place olive oil in pan, then add garlic and shrimp; cook and stir 3–5 minutes and just until shrimp are pink.
3. Add mango/papaya mixture; cook 2–3 minutes or just until sauce begins to boil. Serve shrimp and sauce over Palm Heart Sauté topped with plantain strips.

Ingredients

• 2 tablespoons fresh cilantro, finely chopped
• 1 medium red bell pepper, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 (14-oz) can cut hearts of palm (drained)
• 1 teaspoon crushed red pepper
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Steps

1. Chop cilantro; set aside. Cut pepper into ¼-inch-wide strips. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place oil in pan, then add bell pepper, hearts of palm, and red pepper; cook and stir 5–6 minutes or until peppers are tender.
3. Stir in cilantro, salt, and pepper; cook and stir 2–3 minutes for flavors to blend. Serve.