Thai Peanut Shrimp
Denver Showroom, Vaughn Hobbs
1/2 Pound shrimp peeled and de-veined*
Peanut oil
3 tablespoons sweet soy sauce
2 tablespoons Sriracha Hot Chili (If can’t find Sriracha use any hot chili sauce)
2 teaspoon sesame seed oil
2 tablespoon super chunky Peanut butter
1 tablespoon soy sauce
One quarter of a lime
3 sprigs cilantro chopped
*This amount depends on the size of the shrimp, this recipe is predicated on enough shrimp to cover, not crowd, the bottom of a 12 inch pan.
Sauté shrimp in a 12-inch sauté or fry pan with high heat in peanut oil, just enough to lightly cover the bottom of the pan. When the shrimp is slightly pink, add sweet soy sauce, Sriracha, and soy sauce, then add the peanut butter and stir into the mixture. Turn off the heat off under the pan and remove from the burner, squeeze in the lime and add cilantro to the shrimp, stir gently. May be serve over rice or as an appetizer.
