Ingredients:

Rice and Peas

• 1 cup brown rice
• 1 cup pigeon peas
• 2 cups water

Add the 2 cups of water to the brown rice and pigeon peas. Bring to a boil.  Once it starts to boil, lower the heat to simmer, cover and cook for 30 minutes.

Coconut Curry Shrimp

• 2 tablespoons of butter
• 1-1/2 pound Peeled And Deveined Raw Jumbo Shrimp (save the shells for a quick homemade broth)
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 6 oz Snow peas
• 6 oz String Beans
• 1 Fire Roasted Red Pepper
• 1 Tablespoon Turmeric
• 1 can (13 1/2 Oz. Size) Coconut Milk
• 1 teaspoon thai red curry paste
• 1 teaspoon thai chili paste
• 1/4 teaspoon each of LadyNOD GPS (Garlic powder, black Pepper and Sea Salt)
• Pepper Sauce, courtesy of a Foodie friend (any other hot sauce will do)
• 12 whole Basil Leaves, Chopped, Plus More For Garnish

Heat the butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion, garlic and red pepper to the skillet. Season with LadyNOD GPS and turmeric. Stir to cook for 2 minutes. Next add the snow peas and string beans and continue cooking, stirring, for another couple of minutes. Use the shrimp shells you save with enough water to cover the shells and heat in a microwave for 1 minute. Reduce the heat to medium-low and pour in the coconut milk and the homemade shrimp broth, stirring to combine. Add curry paste, chili paste and allow the sauce to heat up until bubbling gently. Taste the sauce and add more salt depending on your taste. Stir in the basil. (Omit the pepper sauce if you are a non-spicy kind of foodie)

Serve shrimp and sauce over a bed of the cooked rice and peas, garnishing with more basil. Bon Appetit!

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