I would like to wish everyone a very Happy New Year! I do hope 2014 proves to be a year of good things. I am looking for some positive changes to the blog in the coming year and hope that you will enjoy them but one thing that won’t change is my posting of recipes. I find that I enjoy creating them and writing about them so what better way to start the new year than with a new meal to try? This is one I’ve made a couple of times because we both enjoy it. This time I put it on thick rice noodles instead of rice and it was very good but it’s the kind of meal that can be served over a myriad of starches. Just as long as there is something to soak up the delicious peanut sauce! Enjoy! I WILL be posting more of the 350 calorie meals going forward as well because the hubby is continuing with his weight loss journey. He has lost 35 lbs so far and has a few more to go. Then he’ll enter maintenance and will still be doing his fasting days but only one a week instead of two.
Shrimp in Peanut Sauce
10 extra large shrimp, peeled and de-veined
1 can light coconut milk
3/4 cup creamy peanut butter
1/4 cup tamari
1/2 tsp red pepper flakes
cayenne pepper to taste
salt to taste
1/4 cup chopped nuts
2 cups rice, rice noodles, soba noodles etc.
I served the meal with cauliflower florets roasted in olive oil and paprika.
To make the cauliflower:
Preheat oven to 350°. Add cauliflower florets to a roasting pan and add 1 TBS olive oil, 1 1/2 tsp paprika and some salt. Mix well. Roast for 30 minutes.
Prepare your starch – whatever you choose. I made thick rice noodles.
In a small saucepan over medium heat combine the can of light coconut milk, the peanut butter, the tamari, the red pepper flakes and salt to taste. Bring just to a boil and season with cayenne to a heat level that suits you.
Season the shrimp with salt and pepper and saute in a non stick pan until they just turn pink.
Mix about 1/4 cup of the peanut sauce with the 2 cups of rice or noodles.
To serve place the rice or noodles in the center of a plate or bowl. Surround with the cauliflower (or whatever vegetable you have chosen.) Top with 5 shrimp each and drizzle with more peanut sauce. Sprinkle with half of the chopped nuts.
We both love peanut sauce and this works just as well with chicken. I added a fair bit of cayenne so that it would have a nice bite which went very well with the sweet shrimp. I didn’t have peanuts so I used chopped cashews and they added an interesting crunch and flavor to the meal. The cauliflower tasted really good with the peanut sauce as well.
This will leave extra sauce to use again for another meal – perhaps on chicken as I mentioned. It will hold for three or four days in the refrigerator. I’ve not tried freezing it so I don’t know if it would freeze well or not. I just end up using it before I would need to!