Shrimp with Spicy Peanut Sauce
Yield
4 ServingsPrep
15 minCook
3 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
ginger
fresh, finely chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| ⅓ | cup |
red wine vinegar
|
|
|
peanut butter
creamy |
*
|
||
| 2 | teaspoon |
red pepper flakes
|
|
| 3 | cup |
water
creamy peanut butter |
|
| 1 ½ | lbs |
shrimp
teaspoons hot red pepper flakes |
*
|
| ½ | cup |
soy sauce, tamari
|
|
| 3 | cups |
water
|
|
| 1 |
lemon
sliced |
*
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
ginger
fresh, finely chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 79 | ml |
red wine vinegar
|
|
| 0 |
peanut butter
creamy |
*
|
|
| 1E+1 | ml |
red pepper flakes
|
|
| 7.1E+2 | ml |
water
creamy peanut butter |
|
| 1.5 | lbs |
shrimp
teaspoons hot red pepper flakes |
*
|
| 118 | ml |
soy sauce, tamari
|
|
| 7.1E+2 | ml |
water
|
|
| 0 | 1 |
lemon
sliced |
*
|
Directions
½ cup soy sauce In a blender or food processor, combine the ginger, garlic, vinegar, peanut butter, red pepper flakes, and soy sauce. Process until well blended and chill. The sauce can be made and refrigerated up to 2 days in advance.
In a large saucepan, bring the water to the boil with the lemon slices and soy sauce. Drop in the shrimp, reduce the heat to a simmer, and cook 2 to 3 minutes, or until they turn pink. Drain, peel, and devein the shrimp. Chill them until ready to serve. The cooked shrimp can be refrigerated up to 2 to 3 days. To serve, arrange the shrimp on a platter with a bowl of the sauce.
