Wednesday, April 20, 2011

Shrimp & Rice with Peanut Sauce

For the peanut sauce:
5 TBSP chunky peanut butter
1 1/2 cups coconut milk
3 TBSP soy sauce
1 1/2 TBSP pure maple syrup
1/4-1/2 tsp red chili flakes
1/2 tsp sesame oil
cayenne (to liking)
1 TBSP lemon juice
splash rice vinegar 
1/2 tsp cumin
*Play with your spices, syrup and vinegar to make it as sweet, hot and sour as you like! 

For the sauteed vegetables you can use whatever suits your taste. My suggestions would include:
bean sprouts
bell pepper
sliced water chestnuts 
frozen uncooked large shrimp

Combine all peanut sauce ingredients in a small pot over low heat. Cook and stir until heated through, adding more milk to reach desired consistency. 

Saute veggies in olive oil over medium-high heat until barely tender. Add frozen shrimp and continue to heat. As the shrimp start to turn pink, add peanut sauce (I usually add half and leave the extra for the top!) and cook another 2-3 minutes. 

Serve over prepared favorite rice or if you prefer, linguine or wide egg noodles. Don't forget your chopsticks!

No comments:

Post a Comment