Seared Shrimp with Sautéed Peppers and Fresh Salsa

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what you'll need:

RICE:

• 1 1/2 cups jasmine rice, dry

• 4 tablespoons butter

• 1/4 cup Crème Fraiche or coconut cream

• 2/3 cup freshly grated parmesan cheese

• salt, to taste

FRESH SALSA:

• 2 beefsteak tomatoes, diced

• 1 green onion

• 1 bunch fresh basil (measure with your heart)

• 1/8 cup extra virgin olive oil

SHRIMP & PEPPERS:

• 20-25 peeled and deveined jumbo shrimp

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1/2 teaspoon kosher salt

• 2 tablespoons coconut oil

• 1 tablespoon rice vinegar

• 3 cups finely chopped peppers (I used a mix of bell, poblano, banana, shishito, and jalapeño peppers--obviously the mix of peppers will dictate how spicy the dish is)

• 1/2 one red onion, finely chopped

• juice of 1/2 lime

• 4 tablespoons miso paste

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1/2 cup Crème Fraiche or coconut cream

• 1/4 cup chicken stock

yields: 4 servings

total cook time: 1 hour

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instructions:

1. Cook rice according to package instructions. Just before the rice has finished cooking, mix in butter, Crème Fraiche or coconut cream, parmesan cheese, and salt to taste.

2. While the rice cooks, prepare the fresh salsa by tossing together all ingredients in a small bowl. Keep in the fridge until ready to serve.

3. Pat shrimp dry with a paper towel (removing the moisture will help them to blacken a bit on each side). Season with garlic powder, paprika, and kosher salt. Heat one tablespoon of the coconut oil in a cast iron skillet over medium-high heat. Cook the shrimp for about 1-2 minutes on each side. Remove to a separate place.

4. Reduce the heat to medium-low and add the remaining tablespoon of coconut oil. Deglaze the pan with rice vinegar, then add chopped peppers, red onion, and lime juice. Once the peppers and onion have cooked down, add miso paste, butter, and minced garlic. Mix to combine and continue to cook for another 5 minutes. Finally, add in chicken stock and Crème Fraiche or coconut cream. The peppers should thicken and be a jammy consistency. Once fully combined, add the shrimp back in and remove from heat. Assemble each plate with the rice as a base, and top with peppers and the fresh salsa.