The Pioneer Woman Tasty Kitchen
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Shrimp Naan Pizzas with Thai Coconut Arugula Pesto

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

2

Description

This is great stuff.

Ingredients

  • 4 cups Arugula
  • 3 cloves Garlic
  • 1 piece (1-inch Size) Fresh Ginger, Peeled And Chopped
  • 1 Tablespoon Green Curry Paste
  • 8 Tablespoons Coconut Milk
  • 1 teaspoon Sugar
  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ pounds Shrimp, Peeled And Deveined
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • 2 whole Garlic Naans (or Regular)
  • ½ cups Thinly Sliced Red And Orange Bell Pepper
  • 2 Tablespoons Coarse Chopped Cilantro, For Garnish
  • ½ whole Lime, For Spritzing

Preparation

Preheat oven to 400 F.

In a food processor, combine the arugula, garlic, ginger, curry paste, coconut milk and sugar. Pulse to combine and continue until smooth. Transfer to a small saucepan and keep on a light simmer while you sear the shrimp.

Heat the oil in a large skillet over medium-high. Arrange the shrimp in a single layer in the pan and sear for 2 minutes. Flip and sear 1 more minute. Season with a pinch of salt and pepper and remove shrimp from the pan.

Spoon the arugula coconut pesto sauce over each naan bread. Top with shrimp and sliced peppers. Place the pizzas on a baking sheet and bake for 10 minutes, or until the the naan is golden brown and slightly crispy.

Top with fresh cilantro, spritz with fresh lime juice and devour.

One Comment

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Avatar of Lynn

Lynn on 4.17.2013

This was really good and very quick to make. Love the Arugula Pesto flavor, it would work well with grilled chicken too.

One Review

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Avatar of Lynn

Lynn on 4.17.2013

Easy and quick to make, tasted great and will definately make again. The pesto is wonderful and would work well with grilled chicken too.

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