Shrimp in a Peanut Garlic Sauce

By now, you've probably figured out that we enjoy the cuisine of many countries.  Indian food is no different.  We've always gone to an Indian restaurant since all the recipes I've looked at have always seemed either overly complicated or had several ingredients that I don't keep on hand and didn't know where to find.  There may be one but I've not found an Indian market close to us where I could get those ingredients.


I was looking around at Indian and Indian inspired recipes last week and I found one that had ingredients that I had or could alter to what I had on hand.  Using what I had on hand also changed both the texture and flavor profile.  We've decided that this is a keeper recipe.  I'm calling this an Indian inspired recipe because I adapted a recipe that was adapted from a curry cookbook that was written by an Indian Chef, 660 Curries.  From what I've read about the author I may have to get this book.


One of the key changes was in the peanut requirement.  The original called for blanched peanuts to be crushed and added to the sauce.  Those peanuts are rather flavorless and only provide a bit of texture to the sauce.  I decided to use some of our homemade mixed nut butter instead.  I leave a bit of graininess to this butter when I process it and the flavor is out of this world. 


This shrimp dish is good served over rice or cauliflower rice.  Not only that, it is quick and simple to make. 


Shrimp in Peanut Garlic Sauce


1 lb shrimp, peeled and deveined, size is your preference
1/2 - 1 tsp ground turmeric
1/4 cup nut butter
4 - 8 large cloves garlic
3 Thai chilies
2 Tbs canola oil
1 cup unsweetened coconut milk
salt
cilantro


Place shrimp in a bowl and sprinkle with ground turmeric to suit you.  I was using 35 - 40 size shrimp so I used a good teaspoon of turmeric.  Toss to coat well and let sit for 15 - 30 minutes.


While the shrimp is sitting, mince the garlic and chilies.  Add the oil to a skillet and bring up to medium heat.  Add the garlic and chilies and stir.  After they've cooked about a minute, add the nut butter and stir.


Once the nut butter, garlic, and chilies have browned a bit, stir in the coconut milk.  Be sure to shake the can before you open it.  Bring it up to a boil and reduce to a simmer.  Add salt to taste.  Simmer for 2 minutes and add the shrimp.  Bring back to a simmer and cook until shrimp are done, about 3 - 5 minutes.


Serve over rice or cauliflower rice and sprinkle with cilantro.

Shrimp in a Peanut Garlic Sauce over Cauliflower Rice

I used some of my dried Thai Dragon peppers instead of fresh peppers because I didn't grow any Thai peppers this year.  I just minced them up dry instead of rehydrating them.  If you can't find Thai peppers then cayenne peppers are a good substitute.  You should be able to find both at a good Asian store.


Give this recipe a try and expand your kitchen repertoire.