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Thai-style peanut shrimp

(Karoline Boehm Goodnick for The Boston Globe)
May 2, 2012
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Serves 4 with leftovers

The sauce here is made with lime juice, hot sauce, brown sugar, and coconut milk. Cook the shrimp in a skillet or grill pan and serve over rice.

SAUCE

2cloves garlic, chopped
Juice of 2 limes
1teaspoon sriracha or other hot sauce
1teaspoon soy sauce
1teaspoon fish sauce
2tablespoons brown sugar
1cup dry-roasted peanuts
cup unsweetened coconut milk
cup water

1. In a food processor, combine the garlic, lime juice, sriracha, soy and fish sauces, brown sugar, peanuts, coconut milk, and water. Pulse the mixture until almost smooth.

2. In a saucepan, cook the sauce, stirring, for 1 minute to dissolve the sugar.

SHRIMP

pounds large shrimp, peeled and deveined
Salt and pepper, to taste
3scallions, thinly sliced
½cup chopped fresh cilantro

1. Sprinkle shrimp all over with salt and pepper. In a large skillet, cook the shrimp for 2 minutes on a side or until they turn pink and opaque. Reserve half for the pad Thai.

2. Add the remaining shrimp to the sauce. Heat for 1 minute or until the sauce is hot. Serve over rice, garnished with scallions and cilantro.

Molly Kravitz

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