12 ounces Contessa Cooked Tail-off Shrimp
8 ounce package bowtie pasta
7 ounce package Ready Pac tri-peppers, diced
1 1/2 tablespoons black sesame seeds, toasted
1/2 cup cilantro, finely chopped
1/2 cup macadamia nuts, chopped
Curry Coconut Dressing:
1 cup thick unsweetened coconut milk
1/4 cup lime juice
2 tablespoons jalapeno jelly, melted
2 teaspoons fresh ginger root, grated
1 teaspoon curry powder
Salt to taste
Cook bowtie pasta according to package instructions and set aside.
In a large bowl combine all the ingredients for the curry coconut dressing.
Mix well and set aside.
In a separate bowl combine shrimp, tri-peppers, sesame seeds and pasta.
Thoroughly combine both mixtures and refrigerate for 1 hour.
Garnish with cilantro and macadamia nuts before serving.
Posted on 09/28/2015 at 11:25:00 PM