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Shrimp with Curry Peanut Sauce

March 30, 2020

 This post is sponsored by Omaha Steaks.  Rest assured, all opinions are my own.

 

These are trying times.  As I write this we are in the middle of a global pandemic because Covid-19 is spreading around the world.  I live in New York and with the exception of essential workers such as myself (I am a pharmacist), people are required to stay home unless going to the grocery store, to the pharmacy, or to the doctor.  Why am I bringing this up? Because both good and bad things are happening. On the downside, it is hard for many of us who are used to going wherever we want, whenever we want, to be stuck in the house.  People are going stir crazy. On the upside, we actually get to spend quality time with our families. More people are cooking again at home because restaurants if they are still open, are only doing take-out.  My hope to those of us reading this long after this pandemic has passed, that we realize how fortunate we are, and appreciate all of the liberties we currently have.

 

Having my own health risks, I told myself I would avoid going grocery shopping and I would just order meat and produce online.  I have been utilizing Omaha Steaks to stock up my freezer so obtaining meat is one less thing I have to worry about.  I’m also sending deliveries to my parents who I can’t bring food to at this time because they live in Pennsylvania.  Truthfully, the elderly shouldn’t be walking into a grocery store at all right now. But it’s time to focus on something positive and for me that’s cooking for my family.  

 

I had originally wanted to make a Thai peanut sauce to pair with the wild red Argentinian shrimp I bought from Omaha Steaks but I quickly realized upon searching through my pantry, that it was nowhere to be found.  Knowing I wasn’t going to risk going to the grocery store, I had to revise my plan. I looked at my basket of Indian spices and that’s when it hit me. Why not create a curry peanut sauce instead? So that my friends, is exactly what I did.

 

I would be remiss if I didn’t talk more about the wild red Argentinian shrimp from Omaha Steaks.   These shrimp are unlike any shrimp I’ve ever had!  They are very similar to lobster in both taste and texture.  These shrimp are naturally red and appear to look cooked when you buy them but make no mistake, they are not cooked.  They also cook faster than other varieties of shrimp.

 

 

Raw wild red Argentinian shrimp from Omaha Steaks​ 

 

 

I chose to cook these shrimp on a well seasoned cast iron pan on the stove, but any pan with a non-stick surface will do.  Alternatively, you can skewer the shrimp and cook them on the grill in no time at all. I just gave them a simple seasoning of sea salt since the curried peanut sauce has a pronounced flavor profile.  I prefer to have my peanut sauce on the side instead of the shrimp being tossed in it so I can control the amount of sauce on it, and still appreciate the taste of the shrimp.

 

 

 

The curried peanut sauce only takes about 20 minutes to come together.  If you prefer a Thai peanut sauce, you can use all of the same ingredients with the exception of the curry powder, and add a teaspoonful of red Thai curry paste instead.  This peanut sauce is also fabulous on chicken as well if someone in your family has a shellfish allergy.

 

This entire recipe can come together in about 30 minutes and is perfect for a weeknight meal when you want a delicious meal with minimal effort. I chose to enjoy the shrimp with a cucumber salad on the side which was a perfect accompaniment.  The crushed red pepper flakes add a little bit of heat but nothing too overwhelming. Feel free to omit them if you desire.

 

Shrimp with Curry Peanut Sauce

 

Serves 4 | Prep time 5 min | Cook time: 30 min

 

Ingredients:

 

1 16oz package of wild red Argentinian shrimp 

1 can coconut milk

½ cup smooth natural peanut butter

2 tbsp dark brown sugar (packed)

1 tbsp rice vinegar

1 tsp curry powder

¼ tsp crushed red pepper flakes

¼ cup chopped cilantro leaves 

¼ tsp sea salt or to taste

2 tbsp vegetable oil 

 

Directions:

 

1. Combine in a medium saucepan over medium heat: coconut milk, peanut butter, brown sugar, rice vinegar, curry powder, salt.  Stir, then bring to a boil. Reduce heat to low, cook 20 minutes, stirring occasionally until thickened and creamy. Set aside.

 

2. Heat oil in a nonstick skillet to medium high heat.  Season shrimp with sea salt and place on skillet for approximately 3 minutes per side or until shrimp are cooked through (shrimp are fulling cooked when they reach 140F.

 

3. Top shrimp with cilantro (optional) and serve immediately with peanut sauce.

 

 

 

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Content © 2017 Melissa Reome

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