I found a beautiful papaya at Trader Joe's the other day! Since it's especially good for the digestion and we're on our second week of the Gut Rehab, it was a must-buy. It felt like a mini tropical get-away to enjoy shrimp with papaya coconut sauce over brown basmati rice. Along with papaya and it's unique enzymes, the ginger and garlic give the sauce a kick & are also great for the gut. This dish is great for digestion, gluten-free, dairy-free and 100% delicious. ;)
Ingredients:
1 lb raw shrimp (I used wild red argentinean shrimp)
1 small papaya or 1/2 large papaya
1/2 c coconut cream
1/2 tbsp garlic (minced)
1/2 tbsp fresh ginger (minced)
1 tbsp lime or lemon juice
1/2 tsp crushed red pepper
2 tsp coconut oil (or other high-heat oil)
1/2 tsp cumin
1/4 tsp allspice
White Pepper
Sea salt
Dried unsweetened coconut flakes (optional garnish)
1 c dry brown basmati rice (cooked to package directions
Directions:
Start the basmati rice as it takes 35-40 min to cook; salt the water well & prepare it to package directions.
Sauce: Scoop out meat from the papaya and place into a food processor along with a pinch of sea salt, allspice, red pepper flakes, coconut cream and lime juice. Blend until smooth.
Clean the shrimp. Pat dry and season with salt, white pepper, and cumin. In a medium-large pan, heat to medium-high and add the oil. Sautee shrimp for just a couple minutes on each side until cooked on the outside, but not thoroughly. Add the minced ginger & garlic. Sautee a couple more minutes. Add the sauce and reduce to low. Let simmer for 15 min. Serve papaya-coconut shrimp & sauce over the rice and garnish with coconut flakes.
