GutRx Pesto Shrimp With Jasmine Rice Lettuce Wraps

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  • 1 cup Jasmine Rice
  • 0.13 cup Pine Nuts - toasted
  • 1.5 cup Fresh Basil Leaves
  • 1 bunch Green Onion - thinly sliced (green parts only)
  • 0.25 cup Olive Oil
  • 0.5 teaspoon Sea Salt
  • 0.5 teaspoon Freshly Ground Pepper
  • 1 Lemon - juiced
  • 1 Red Bell Pepper - thinly sliced
  • 1 can Water Chestnuts - drained, thinly sliced
  • 0.25 cup Green Onion - green part only
  • 2 tablespoon Coconut Oil
  • 2 pound Shrimp - deshelled
  • 1 head Boston (Butter) Lettuce - washed
  • To make the rice… cook 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. Taste and adjust flavor with more salt, pepper and lemon, as needed.
  • Prep the fresh vegetables… thinly slice the red bell pepper, water chestnuts, and green onions. Set aside.
  • To make the shrimp… heat a large skillet on medium high with coconut oil. 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 Pine Nut 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.
  • To serve: you may wrap these up however you like, layering the rice, shrimp, fresh vegetables and pesto. We like to blend some of the pesto in with the rice, to give it some extra flavor AND top off the wrap with a fresh drizzle of pesto.
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
The pesto will last up to five days sealed tight in the fridge.


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