Shrimp with Peanut-Garlic Sauce
- Number of Servings: 4
Ingredients
12-16 oz. shrimp, peeled1/4 tsp. ground turmeric1/4 c. unsalted dry-roasted peanuts4 lg. cloves garlic, chopped3 fresh Serrano peppers, chopped2 Tbsp. canola oil1 c. Iberia coconut milk1/2 tsp. salt2 Tbsp. finely chopped fresh cilantro (Leaves & tender stems)
1) Toss shrimp w/ turmeric in med. bowl. Refrigerate, covered, 15-30 min.
2) Combine peanuts, garlic & chiles in a mortar, pound with pestle to small, pealike texture.
3) Heat oil in med skillet under med heat. Add peanut mixture, cook until peanuts are golden brown and garlic tender, 2-3 min.
4) Shake & open coconut milk, pour out 1 c., add to skillet. Stir in salt, bring curry to boil. Cook, uncovered, for 1-2 minutes. Add shrimp & bring sauce to boil again. Simmer, uncovered, stirring occasionally, until shrimp are salmon-orange, curled & tender, 3-5 min. Sprinkle w/ cilantro & serve over steamed rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDAHUTCH53.
2) Combine peanuts, garlic & chiles in a mortar, pound with pestle to small, pealike texture.
3) Heat oil in med skillet under med heat. Add peanut mixture, cook until peanuts are golden brown and garlic tender, 2-3 min.
4) Shake & open coconut milk, pour out 1 c., add to skillet. Stir in salt, bring curry to boil. Cook, uncovered, for 1-2 minutes. Add shrimp & bring sauce to boil again. Simmer, uncovered, stirring occasionally, until shrimp are salmon-orange, curled & tender, 3-5 min. Sprinkle w/ cilantro & serve over steamed rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDAHUTCH53.
Nutritional Info Amount Per Serving
- Calories: 277.8
- Total Fat: 19.6 g
- Cholesterol: 129.2 mg
- Sodium: 436.0 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.9 g
- Protein: 20.2 g
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