Ask AI: Create a dinner recipe for me to cook that no one else has ever made.

Title: Golden Kiwi Shrimp Delight Ingredients: 1. 8 jumbo shrimps, peeled and deveined 2. 2 golden kiwis, peeled and diced 3. 1 red bell pepper, diced 4. 1 small onion, chopped 5. 2 cloves of garlic, minced 6. 1 teaspoon of ginger paste 7. 1 tablespoon of curry powder 8. 1 can of coconut milk 9. Salt and pepper to taste 10. 2 tablespoons of olive oil 11. 1 teaspoon of honey 12. Freshly chopped cilantro for garnish 13. 2 cups of cooked jasmine rice Instructions: 1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger paste. Cook until the onion has become slightly translucent, about 5 minutes. 2. Add the diced red bell pepper to the skillet and cook for another 3-5 minutes, this allows the pepper to soften. 3. In the same skillet, add the curry powder. Stir to mix it with the vegetables and let it cook for a minute to release its flavors. 4. Add the peeled and deveined shrimp to the skillet. Cook until they turn pink, about 3-4 minutes. 5. Stir in the golden kiwi. Cook for a minute, just enough to blend the flavors together. 6. Pour in the coconut milk and stir the ingredients to combine. Reduce the heat to low and let it simmer for about 10 minutes. 7. Add the honey, then season with salt and pepper. 8. Serve the Golden Kiwi Shrimp Delight over cooked jasmine rice and garnish with fresh cilantro. Enjoy this unique and adventurous dinner that perfectly blends savory, sweet, and spicy flavors!

Pesto-Stuffed Tomatoes with Pistachio-Crusted Salmon Ingredients: - 4 large, ripe tomatoes - 3 cloves garlic, minced - 4 tablespoons olive oil - 2 tablespoons freshly chopped basil - 2 tablespoons fresh oregano - 4 tablespoons freshly grated Parmesan - 1/4 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1/2 cup dry white wine - 4 (4-ounce) salmon fillets - 1/2 cup shelled pistachios, finely chopped - 2 tablespoons butter - 1/4 cup all-purpose flour - 2 tablespoons chopped parsley (for garnish) Directions: 1. Preheat oven to 400 degrees Fahrenheit. 2. Cut each tomato in half and, using a small spoon, scoop out the seeds and some of the flesh, leaving a shell about 1/4-inch thick. Place tomatoes in a shallow baking dish, cut side up. 3. In a small bowl, mix together the garlic, olive oil, basil, oregano, Parmesan, salt, and pepper. Divide the mixture evenly among the four tomato halves, spreading it over the cut surface. 4. Pour the white wine into the baking dish around the tomatoes. Bake for about 15 minutes, until the tomatoes are tender. 5. While the tomatoes are baking, prepare the salmon. Spread the pistachios on a plate. Brush the salmon fillets with melted butter then press the fillets into the pistachios, coating both sides evenly. 6. Place the fillets in a baking dish and bake in the oven at 400 degrees Fahrenheit for 15 minutes, or until the fish is cooked through. 7. When the tomatoes and the fish are both cooked, remove the baking dishes from the oven. Place the tomato halves on a serving platter. Place the salmon fillets on top of the tomatoes. Sprinkle with chopped parsley. Serve immediately. Enjoy!