Shrimp & Green Beans with Peanut Sauce
Nutrition
Calories: 927 kcalCarbohydrates: 132 gProtein: 61 gFat: 34 gSaturated Fat: 20 gCholesterol: 259 mgSodium: 1105 mgFiber: 12 gSugar: 14 gVitamin A: 8.2 IUCalcium: 163 mgIron: 24 mg
Ingredients
- 3 cups long-grain white rice cooked
- 1 tbsp vegetable oil
- 1/2 cup finely chopped shallots or scallions white parts only
- 1 tablespoon chopped ginger root
- 2 whole Garlic cloves minced
- 2 tsp Thai yellow curry paste or Madras curry powder
- 1 cup canned unsweetened coconut milk or heavy cream
- ½ cup chicken stock
- 1/2 cup unsalted peanut butter
- 2 tbsp Asian fish sauce
- 2 tbsp fresh lime juice
- 2 tsp brown sugar
- 1 pinch salt
- 1 pinch Crushed red pepper flakes
- 3/4 lb green beans trimmed and cut into 1/2-inch lengths
- Nonstick vegetable oil spray
- 1 ½ lbs Medium shrimp peeled, tails removed, thawed if frozen
- 1 pinch chopped cilantro for garnish
Instructions
- 1. To make the peanut sauce, in a heavy-bottomed medium saucepan, heat the oil over medium heat. Add the shallots, ginger, and garlic. Cook, stirring often, until the shallots soften, about 2 minutes. Add the curry paste and cook, stirring constantly to break up the paste, until fragrant, about 1 minute. Be careful not to scorch the curry paste.
- 2. Add the coconut milk, chicken broth, peanut butter, fish sauce, lime juice, and brown sugar. Whisking constantly, bring to a simmer. Reduce the heat to low and simmer until slightly thickened, about 5 minutes. Season with salt and crushed red pepper to taste. Keep the sauce warm. If the sauce thickens upon standing, thin with additional chicken broth.
- 3. In a large 12-inch nonstick skillet, bring 1/2 cup lightly salted water to a boil over high heat. Add the green beans and cover. Cook until the beans are crisp, yet tender, about 3 minutes. Drain and set aside. Wipe the skillet dry.
- 4. Spray the skillet with the cooking oil spray and heat over medium-high heat. Add the shrimp and cook, stirring often, just until the shrimp turn pink, about 3 minutes. Add the green beans during the last 30 seconds of cooking, just to heat them through.
- 5. Spoon the rice into individual soup bowls and top with the peanut sauce. Divide the shrimp and green beans among the bowls, sprinkle with cilantro, and serve immediately.