Friday, May 31, 2013

Shrimp and Vegetables in Asian Peanut Sauce

Shrimp and Vegetables in Asian Peanut Sauce
(for two)

This dish comes together quickly using simple ingredients, making it a great weeknight meal. The velvety peanut sauce surrounds the shrimp and vegetables with Asian flavors and a hint of sweetness.

-2 medium broccoli crowns
- 1 large yellow bell pepper
- 1 clove garlic (minced)
- 1 ½ cups chicken broth
- 3 tablespoons chunky natural peanut butter
- 2 tablespoons + 1 teaspoon soy sauce
- 4 teaspoons Sriracha (an Asian hot sauce)
- 2 teaspoons brown sugar (packed)
- ½ teaspoon ground ginger
- 16 large shrimp (peeled and deveined with tails removed)
- Crushed peanuts for garnish (optional)

Chop the bell pepper and broccoli crowns and set aside.

Heat the chicken broth over medium heat in a large saucepan.

Once the broth has reached a gentle simmer, add the peanut butter and stir until it dissolves into the broth.

Allow the mixture to continue to simmer and thicken. Add the Sriracha, garlic, soy sauce, brown sugar and ginger.

Add the vegetables to the mixture. Cover the pan and reduce heat to medium-low; cook until the vegetables have wilted but still retain some firmness.

Add the shrimp and cook until they are pink and opaque (you may want to bring the temperature of the pan back up to medium).

Garnish with crushed peanuts and enjoy over white or brown rice with a leafy 
green salad on the side. 

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