Shrimp Stir Fry with Dad's Thai Peanut Sauce

Name: Shrimp Stir Fry with Dad's Thai Peanut Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 - 5
Cuisine: Asian
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

By Cindy DeVore
@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.

Rating:

★★★★★ 1 vote5

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
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How to Make Shrimp Stir Fry with Dad's Thai Peanut Sauce

Step-by-Step

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.