Thai-style peanut shrimp
Serves 4 with leftovers
The sauce here is made with lime juice, hot sauce, brown sugar, and coconut milk. Cook the shrimp in a skillet or grill pan and serve over rice.
|2||cloves garlic, chopped|
|Juice of 2 limes|
|1||teaspoon sriracha or other hot sauce|
|1||teaspoon soy sauce|
|1||teaspoon fish sauce|
|2||tablespoons brown sugar|
|1||cup dry-roasted peanuts|
|⅓||cup unsweetened coconut milk|
1. In a food processor, combine the garlic, lime juice, sriracha, soy and fish sauces, brown sugar, peanuts, coconut milk, and water. Pulse the mixture until almost smooth.
2. In a saucepan, cook the sauce, stirring, for 1 minute to dissolve the sugar.
|2½||pounds large shrimp, peeled and deveined|
|Salt and pepper, to taste|
|3||scallions, thinly sliced|
|½||cup chopped fresh cilantro|
1. Sprinkle shrimp all over with salt and pepper. In a large skillet, cook the shrimp for 2 minutes on a side or until they turn pink and opaque. Reserve half for the pad Thai.
2. Add the remaining shrimp to the sauce. Heat for 1 minute or until the sauce is hot. Serve over rice, garnished with scallions and cilantro.