Thai peanut Shrimp
Chef Dan Marshall-Denver Dan Marshall
Traveling with the Kimball-Viking Kitchen to various food and wine events in the Rockies, we get the opportunity to work with many great chefs, and learn from them. I always learn something, and this recipe is a great example of taking snippets of advice from various chefs, putting it together, and creating something great.
When I make this dish, I add the sauces with out measuring them, so if you like it hot add more Sriacha Hot Chili Sauce, if you want a more peanut taste add more peanut butter. It’s up to you, you can adjust the flavor any way you want to.
Good Luck!
Chef Dan
½ 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, but this is the one I like.
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.
