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Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
• 1 small onion, chopped
• 4 cloves garlic, diced + 1 teaspoon grated ginger
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/2 cup Roasted Red Pepper & Almond Pesto
• 1 can unsweetened coconut milk
• 1 tbsp tomato paste
• 1 jalapeño, sliced (adjust to your spice preference)
• 2 small red peppers, sliced
• 1 pound shrimp, peeled and deveined
• Thai basil and cilantro for garnish
• Salt and pepper to taste
• Cooked rice for serving
Instructions:
1. Begin by cooking your rice of choice according to package instructions. Set aside when done.
2. In a large skillet, heat some oil over medium heat. Add the chopped onion and diced garlic. Sauté for a few minutes until they become fragrant and translucent.
3. Sprinkle in the turmeric and paprika. Stir well to coat the onions and garlic with the spices.
4. Add the Roasted Red Pepper & Almond Pesto to the skillet. Mix them into the onion and garlic mixture and add a splash of water.
5. Pour in the can of unsweetened coconut milk and tomato paste, stirring continuously until the sauce is smooth and well combined. Let it simmer for a few minutes to thicken.
6. Add the sliced jalapeño and red peppers to the skillet. Cook for 2-3 minutes until they start to soften.
7. Now, it’s time to add the shrimp. Cook them in the sauce until they turn pink and opaque, usually about 3-4 minutes. Season with salt and pepper to taste.
8. To serve, place a portion of cooked rice on each plate. Spoon the creamy shrimp and red pepper pesto sauce over the rice.
9. Garnish with fresh Thai basil and cilantro for a burst of flavor and color.
10. Enjoy your delicious Creamy Shrimp and Red Pepper Pesto with Rice!
