Floribbean Pesto Shrimp with Coconut Rice

Ingredients

In this Floribbean adaptation of Pesto Genovese, we infuse the traditional Italian pesto with the flavors of Floridian and Caribbean cuisine. We incorporate tropical fruits like mango and pineapple into the pesto, giving it a sweet and tangy twist. Additionally, we grill the shrimp instead of boiling them, adding a smoky and charred flavor that complements the vibrant pesto. The coconut rice replaces the traditional pasta, providing a creamy and tropical base for the dish. We alse have the original recipe for Pesto Genovese, so you can check it out.

• 1 lb (450g) large shrimp, peeled and deveined 1 lb (450g) large shrimp, peeled and deveined
• 1 cup (240ml) fresh basil leaves 1 cup (240ml) fresh basil leaves
• 1/2 cup (120ml) fresh cilantro leaves 1/2 cup (120ml) fresh cilantro leaves
• 1/4 cup (60ml) fresh mint leaves 1/4 cup (60ml) fresh mint leaves
• 1/4 cup (60ml) fresh parsley leaves 1/4 cup (60ml) fresh parsley leaves
• 1/2 cup (120ml) diced mango 1/2 cup (120ml) diced mango
• 1/4 cup (60ml) diced pineapple 1/4 cup (60ml) diced pineapple
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 1/4 cup (60ml) unsweetened coconut milk 1/4 cup (60ml) unsweetened coconut milk
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 380 / 1590
• Fat (total, saturated): 18g / 9g
• Carbohydrates (total, sugars): 32g / 4g
• Protein: 24g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a blender or food processor, combine the basil, cilantro, mint, parsley, mango, pineapple, garlic, olive oil, lime juice, orange juice, and coconut milk. Blend until smooth to create the Floribbean pesto sauce.
2. 2.
   Place the shrimp in a bowl and pour half of the pesto sauce over them. Toss to coat the shrimp evenly. Reserve the remaining pesto sauce for serving.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In a saucepan, combine the jasmine rice, water, coconut milk, salt, and black pepper. Bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
5. 5.
   While the rice is cooking, thread the marinated shrimp onto skewers. Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through.
6. 6.
   Serve the grilled shrimp over a bed of coconut rice and drizzle with the reserved Floribbean pesto sauce. Garnish with fresh herbs and tropical fruit, if desired.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before marinating them. This can be done by making a shallow cut along the back of each shrimp and removing the dark vein.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeno or a pinch of cayenne pepper to the pesto sauce.
• If you don't have a grill, you can also cook the shrimp on a stovetop grill pan or under the broiler.
• Feel free to customize the pesto sauce by adding other tropical fruits like papaya or passion fruit.
• To make the dish more filling, serve it with a side of grilled vegetables or a fresh green salad.
• Leftover pesto sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Floribbean Pesto Shrimp with Coconut Rice as a main course, accompanied by a refreshing tropical salad or grilled vegetables. Garnish with fresh herbs and tropical fruit slices for an extra burst of flavor and visual appeal.

Presentation advice

Arrange the grilled shrimp skewers over a bed of coconut rice on a large platter. Drizzle the dish with the vibrant green Floribbean pesto sauce and garnish with sprigs of fresh herbs and slices of tropical fruit. Serve with a side of grilled vegetables or a colorful salad to create an enticing and visually appealing presentation.