Shrimp with Peanut Sauce (now with pictures!)

This recipe would have been improved by having peeled shrimp--that way the sauce is on the part of the shrimp you're actually eating. It was still delicious though! The recipe is for the shrimp and sauce, but I made it with chopped broccoli and served it over rice.







Shrimp with Peanut Sauce
loosely adapted from this recipe from Bon Appetit

for the sauce:

• 1/3 cup creamy peanut butter
• splash of chicken broth
• 2 tablespoons unsweetened coconut milk
• juice from half a lime
  
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce
  
• 1 tablespoon chili garlic sauce (you can substitute chili powder and garlic if you don't have this)

for the shrimp:

• 2-3 cloves garlic, minced
  
• splash of oil (I used sesame oil, which was delicious)
• 1 tablespoon sesame seeds
• 1/2 cup roasted unsalted peanuts, toasted (Note: nuts are really scary to toast. They do nothing for a while, and then they burn in 10 seconds. Watch them like a hawk!)
• 1 teaspoon chili powder
  
• 20 large shrimp, peeled

1. Sauce: put all ingredients in a blender or food processor, and blend. If you don't have a food processor, they can be mixed by hand with a fork or whisk. The consistency should be thick and creamy. Feel free to adjust flavor if you want more peanut butter, more coconut milk, etc.
2. Shrimp: Put a splash of oil in a large frying pan with the minced garlic. Saute the shrimp over medium-high heat until they are pink and all the way through, and no longer translucent. Sprinkle with chili powder.

1. 3. Add the sesame seeds and peanuts. Saute for a minute or two more. The sesame seeds should get a bit toasted. If you're adding a vegetable, you should do so at this time.

4. Once the shrimp are cooked, pour the sauce into the pan. Let the sauce simmer and cook the shrimp in the sauce, stirring so that the sauce doesn't burn in the bottom of the pan. Cook for 5 minutes more.

Serve over rice or noodles (soba noodles would be great) and enjoy!