SHRIMP STIR FRY WITH DAD'S THAI PEANUT SAUCE

Shrimp Stir Fry with Dad's Thai Peanut Sauce image

Provided by Cindy DeVore

Categories Seafood

Time 45m

Number Of Ingredients 17

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

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.