Shrimp Stir Fry with Dad's Thai Peanut Sauce

Cindy DeVore

By
@valleygreennaturals

For as long as I can remember, my Dad has loved to cook. He has some really fantastic recipes that he's always eager to share.

Dad's Thai Peanut Sauce is actually made with 8 dried red chilies that are seeded and cut into 1/2-inch pieces. He pours boiling water over them and lets the pot stand for 10 minutes before adding the chilies to the puree.

Since I like quick and easy recipes, I modified his steps, and I use red chili flakes, which can be adjusted to suit your spicy desire! Either way, the sauce is awesome and can be used for a variety of vegetable, meat and seafood dishes.


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Serves:

4 - 5

Prep:

25 Min

Cook:

20 Min

Ingredients

1 c
white rice
2 c
water
1/2 tsp
fresh lemon juice
2 Tbsp
red chili flakes
1 medium
onion, organic, chopped
1 clove
garlic, organic, chopped
1
fresh lemon peel from organic lemon
2 Tbsp
peanut oil
1 1/2 c
coconut milk
1 Tbsp
lemon juice, organic, fresh
1/2 c
chunky peanut butter, jif all-natural preferred
1 tsp
ground cumin
1 tsp
brown sugar
salt to taste
2 Tbsp
sesame oil
1 lb
raw shrimp, shelled and deveined
1/2 pkg
frozen broccoli florets, organic

Directions Step-By-Step

1
In a food processor, puree chili flakes with onion, garlic and lemon peel.
2
In a sauce pan, heat peanut oil and add pureed mixture. Cook over very low heat, stirring occasionally, for 5 minutes.
3
In another sauce pan, add rice, water and 1/2 tsp lemon juice. Stir and bring to a boil. Reduce heat to very low, cover and simmer for 20 minutes. When rice is done, keep covered and set aside.
4
Add broccoli to a microwavable dish. Cover and microwave on high for 4 to 6 minutes, depending on your microwave strength. Broccoli should be fork tender when done.
5
Go back to your peanut sauce and add the coconut milk. Increase heat to gentle boil and stir. Add lemon juice, peanut butter, cumin, brown sugar and salt to taste; stir well and simmer gently for 3 minutes. Remove from heat and cover sauce pan to keep warm.
6
In a wok or large skillet, heat sesame oil. Add shrimp, toss and cook over medium-high heat until shrimp is just opaque.
7
Add cooked broccoli and toss well with shrimp and sesame oil.
8
Pour Thai Peanut Sauce over shrimp and broccoli and cook until bubbling. Reduce heat to low simmer, cover and cook about 1 to 2 minutes.
9
Spoon rice onto plates, and ladle shrimp, broccoli and sauce mixture generously over rice.

About this Recipe

Course/Dish: Fish, Seafood
Regional Style: Asian
Hashtags: #sauce, #spicy