Thursday, May 17, 2012

Shrimp with a Peanut-Garlic Sauce

Other than the half hour of letting the shrimp absorb the turmeric, this dish is quick and easy. And as always, the combination of shrimp, peanuts, and coconut milk is a winner. The sauce on this is relatively thin, so make sure you have rice to scoop it up with. The chiles here also add a pleasant amount of heat without being overwhelming.

Shrimp with a Peanut-Garlic Sauce (from 660 Curries)

450g large shrimp, peeled and deveined but tails left on
1/4 tsp ground turmeric
1/4 cup peanuts
4 garlic cloves
3 red Thai or cayenne chiles, stems removed
2 tbsp canola oil
1 cup coconut milk
1 1/2 tsp coarse salt
2 tbsp finely chopped cilantro

1. In bowl, toss shrimp with turmeric, refrigerate, covered for 30 minutes.
2. In food processor, combine peanuts, garlic, and chiles and pulse until you have a chunky, pea-like blend.
3. Heat oil in medium skillet over medium heat. Add peanut mixture and cook until garlic browned, 2 - 3 minutes.
4. Pour in coconut milk and salt and bring to a boil. Cook 1 - 2 minutes.
5. Add shrimp and bring to boil. Simmer, stirring occasionally, until shrimp are cooked through, 3 - 5 minutes.
6. Sprinkle with cilantro and serve.

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