GutRx Pesto Shrimp With Quinoa Lettuce Wraps

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  • 1 cup Quinoa - light tan version
  • 0.13 cup Toasted Pine Nuts
  • 1 bunch Green Onion - thinly sliced (green parts only)
  • 1.5 cup Fresh Basil Leaves
  • 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 quinoa… cook quinoa 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 (green part only). 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 quinoa, shrimp, fresh vegetables and pesto. We like to blend some of the pesto in with the quinoa, to give it some extra flavor AND top off the wrap with a fresh drizzle of pesto.
We recommend using only the light tan version of quinoa (the red, black and multicolor quinoa are harder to digest). To improve the digestibility of the quinoa, consider adding 50-100% more water and cooking an additional 20 minutes (until all the water is absorbed).
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 frig.


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