Shrimp Recipe: Shrimp in Peanut Sauce
If you have learned nothing by visiting here and reading my posts and recipes you have learned that I love shellfish. I suspect if I could I would cook nothing but shrimp recipes, scallop recipes and lobster recipes with a crawfish recipe thrown in now and again for good measure. But my budget just doesn’t allow for that. When I have shrimp I like to make a sauce or spice blend to help bring out the sweetness of the crustacean. This peanut sauce does just that.
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Shrimp in Peanut Sauce
Serves 2
- 10 extra large shrimp, peeled and de-veined
- 1 can light coconut milk
- 3/4 cup creamy peanut butter
- 1/4 cup tamari
- 1/2 tsp red pepper flakes
- cayenne pepper to taste
- salt to taste
- 2 cups rice, rice noodles, soba noodles etc.
To make Roasted Cauliflower
- 2 cups cauliflower florets
- 1 TBS olive oil
- 1 1/2 tsp paprika
- 1/2 tsp salt
- Prepare your starch – whatever you choose. I made thick rice noodles
To make the cauliflower:
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- Preheat oven to 350°.
- Add cauliflower florets to a roasting dish and add 1 TBS olive oil, 1 1/2 tsp paprika and some salt.
- Mix well. Roast for 30 minutes
Make the Peanut Sauce
- In a small saucepan over medium heat combine the can of light coconut milk, the peanut butter, the tamari, the red pepper flakes and salt to taste. Bring just to a boil and season with cayenne to a heat level that suits you.
- Season the shrimp with salt and pepper and saute in a non stick pan until they just turn pink.
- Mix about 1/4 cup of the peanut sauce with the 2 cups of rice or noodles.
- To serve place the rice or noodles in the center of a plate or bowl. Surround with the cauliflower (or whatever vegetable you have chosen.)
- Top with 5 shrimp each and drizzle with more peanut sauce.
- Sprinkle with half of the chopped nuts.
How Was the Shrimp Recipe?
We both love peanut sauce and this works just as well with chicken. I added a fair bit of cayenne so that it would have a nice bite which went very well with the sweet shrimp. I didn’t have peanuts so I used chopped cashews and they added an interesting crunch and flavor to the meal. The cauliflower also tasted really good with the peanut sauce so you could easily make this a vegetarian meal.
This will leave extra sauce to use for another meal – perhaps on chicken as I mentioned or on pork. It will hold for three or four days in the refrigerator. I’ve not tried freezing it so I don’t know if it would freeze well or not. I just end up using it before I would need to!
