Shrimp Stir Fry With Dads Thai Peanut Sauce Food

THAI SHRIMP STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.

THAI PEANUT SHRIMP

Steps:

• Add the oil to a large skillet on medium high heat.
• Add the shrimp to the pan cooking on each side for 1-2 minutes.
• Remove the shrimp from the pan and set aside.
• Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger to the pan and let reduce for 5 minutes.
• Add the shrimp back to the pan to coat.

PEANUT SAUCE STIR FRY WITH SHRIMP

Steps:

• Combine peanut butter, soy sauce, rice vinegar, honey, and ginger in a small bowl or jar. (If the peanut butter is thick, microwave for 30 or more seconds until drizzly). Whisk until smooth.
• In a large skillet or wok, drizzle sesame (or canola) oil and cook shrimp over medium-high heat for 3-4 minutes, until no longer translucent. Remove and set aside.
• Add more oil to the pan and add chopped vegetables. Cook, stirring occasionally, about 5-7 minutes until just tender.
• Turn the heat down to medium. Add shrimp and pre-cooked brown rice noodles to the pan, along with the sauce. Stir well for 1-2 minutes, until sauce is evenly incorporated. Add peanuts if desired and serve.

SHRIMP STIR FRY WITH DAD'S THAI PEANUT SAUCE

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.

THAI PEANUT STIR FRY SAUCE

Steps:

• Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

PEANUTTY SHRIMP STIR-FRY

Steps:

• Cook and drain vermicelli as directed on package. Mix soy sauce, gingerroot, pepper sauce and garlic in large plastic resealable bag. Add shrimp; seal bag. Let stand 15 minutes.
• Heat 2 tablespoons of the oil in 10-inch skillet over medium-high heat. Add vermicelli, onions and pea pods; stir-fry until onions are crisp-tender. Remove vermicelli mixture from skillet.
• Heat remaining 1 tablespoon oil in same skillet over medium heat. Add shrimp; stir- fry until pink. Stir in vermicelli mixture. Mix in peanut butter until mixture is coated; cook until hot. Sprinkle with peanuts.

FRIED SHRIMP WITH PEANUT SAUCE

Steps:

• In a small heavy saucepan combine the peanut butter, the soy sauce, the lemon juice, the brown sugar, the garlic, 1/3 cup of the water, and the cayenne, bring the mixture just to a boil, whisking until it is smooth, and whisk in the scallion greens. Keep the sauce warm. In a small bowl whisk together the egg and the remaining 2 tablespoons water and add the shrimp. In a large plastic bag have ready the flour. Add the shrimp, drained well, to the flour, and in a sieve shake them to knock off the excess flour. In a deep skillet heat 1 inch of the oil until a deep-fat thermometer registers 275°F., in it fry the shrimp in 2 batches, stirring them once, for 1 minute, or until they are just cooked through, and transfer them with a slotted spoon to paper towels to drain. Serve the shrimp with the sauce.

THAI PEANUT NOODLE STIR-FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
• Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

THAI PEANUT STIR-FRY SAUCE

Steps:

• Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.).
• Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly.