SHRIMP STIR FRY WITH DAD'S THAI PEANUT SAUCE
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...
Provided by Cindy DeVore
Categories Seafood
Time 45m
Number Of Ingredients 17
Steps:
- 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.
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