Blog

4 servings

Ingredients:

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  12 ounces Contessa Cooked Tail-off Shrimp

  
  


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  8 ounce package bowtie pasta

  
  


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  7 ounce package Ready Pac tri-peppers, diced

  
  


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  1 1/2 tablespoons black sesame seeds, toasted

  
  


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  1/2 cup cilantro, finely chopped

  
  


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  1/2 cup macadamia nuts, chopped

  
  

Curry Coconut Dressing:

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  1 cup thick unsweetened coconut milk

  
  


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  1/4 cup lime juice

  
  


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  2 tablespoons jalapeno jelly, melted

  
  


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  2 teaspoons fresh ginger root, grated

  
  


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  1 teaspoon curry powder

  
  


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  Salt to taste

  
  

Steps:

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  Cook bowtie pasta according to package instructions and set aside.

  
  


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  In a large bowl combine all the ingredients for the curry coconut dressing.

  
  


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  Mix well and set aside.

  
  


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  In a separate bowl combine shrimp, tri-peppers, sesame seeds and pasta.

  
  


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  Thoroughly combine both mixtures and refrigerate for 1 hour.

  
  


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  Garnish with cilantro and macadamia nuts before serving.