GutRx Pesto Shrimp With Jasmine Rice And Carrots

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  • 1 cup Jasmine Rice
  • 0.13 cup Toasted Pine Nuts
  • 1.5 cup Fresh Basil Leaves
  • 0.25 cup Green Onion - green part only
  • 0.25 cup Olive Oil
  • 0.5 teaspoon Sea Salt
  • 0.5 teaspoon Freshly Ground Pepper
  • 1 Lemon - juiced
  • 2 pound Shrimp - deshelled
  • 2 tablespoon Coconut Oil
  • 12 medium Carrots - washed sliced
  • To make the rice… cook jasmine rice according to package instructions.
  • To make the pesto… Blend pine nuts, basil, green onion, olive oil, pinch of sea salt, pepper and ¼ lemon juiced in a food processor or blender. Taste and adjust flavor with more salt, pepper and lemon, as needed.
  • To make the shrimp… heat a large skillet on medium high with coconut oil. You can cook the shrimp and the carrots in the same skillet (shrimp on one side and the carrots on the other).
  • Season shrimp with 1/8 teaspoon of salt, and sauté in coconut oil for about 3 minutes; cooked but still tender. Stir in 3 Tablespoon of the Basil Pesto and cook for an additional 2-3 minutes. Remove the shrimp from heat, and stir in an additional 1 Tablespoon of pesto. Serve with fresh squeezed lemon juice and garnish with fresh basil leaves.
  • Sauté carrots in coconut oil until tender. Season with salt and pepper to taste.
To improve the digestibility of the jasmine rice, consider adding 50% more water and cooking an additional 10-12 minutes (until water is absorbed).
When you cook rice and then refrigerate it overnight, you will create resistant starch. If you eat this cold, you will be eating resistant starch which will likely set off your symptoms. Always reheat rice (and potato) before eating. This breaks the bonds of the resistant starch.
You may replace the pine nuts with walnuts or macadamia nuts, or you may omit the nuts altogether.


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