Thai Peanut Shrimp

This Thai recipe is super quick, super easy and travels well to work! Spice up those chilly evenings at home!

Thai Peanut Shrimp
(serves 1)
1 lb raw, peeled shrimp (any size)
1 1/2 c heavy whipping cream
1/4 c peanut butter (creamy or crunchy)
2 T sambal (red chile paste) TT (to taste)
2 T unsalted butter
Salt TT
Cracked black pepper
Toasted coconut flakes (garnish)
Melt butter in saute pan and add shrimp. Salt to taste and cook until tender. Set aside.
In saucepan, mix heavy whipping cream, peanut butter, and sambal (to taste). Whisk and heat until gently boiling, remove from heat and allow to thicken.
Place shrimp in a shallow bowl or plate and pour sauce over the top. Garnish with cracked black pepper and toasted coconut flakes.
Pro Tip: Toasting coconut flakes burns off the volatile oils, preserving them and giving them a nutty flavor. Toasted coconut flakes are great for snacking or as a topping on soups and salads. Plus, they are totally portable!

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