Shrimp Stir Fry with Dad's Thai Peanut Sauce
By
Cindy DeVore
@valleygreennaturals
1
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.
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.
Ingredients
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1 cwhite rice
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2 cwater
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1/2 tspfresh lemon juice
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2 Tbspred chili flakes
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1 mediumonion, organic, chopped
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1 clovegarlic, organic, chopped
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1fresh lemon peel from organic lemon
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2 Tbsppeanut oil
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1 1/2 ccoconut milk
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1 Tbsplemon juice, organic, fresh
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1/2 cchunky peanut butter, jif all-natural preferred
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1 tspground cumin
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1 tspbrown sugar
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·salt to taste
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2 Tbspsesame oil
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1 lbraw shrimp, shelled and deveined
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1/2 pkgfrozen broccoli florets, organic
How to Make Shrimp Stir Fry with Dad's Thai Peanut Sauce
- In a food processor, puree chili flakes with onion, garlic and lemon peel.
- In a sauce pan, heat peanut oil and add pureed mixture. Cook over very low heat, stirring occasionally, for 5 minutes.
- 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.
- 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.
- 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.
- In a wok or large skillet, heat sesame oil. Add shrimp, toss and cook over medium-high heat until shrimp is just opaque.
- Add cooked broccoli and toss well with shrimp and sesame oil.
- 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.
- Spoon rice onto plates, and ladle shrimp, broccoli and sauce mixture generously over rice.
