No. 1 : Quick Recipe
- 2 TB Grapeseed Oil
- 2 TB Red Curry Paste
- 2 TB Natural Peanut Butter
- 1 Cup Coconut Milk
- 2 TB Honey
- 1 TB Tamari or Light Soy Sauce
- 1 tsp Lemon Juice
- ½ Cup Roasted and Salted Peanuts, finely chopped
- Roasted Shrimp
Heat oil over medium heat in saucepan. Add curry paste and cook until fragrant, stirring as needed. Stir in remaining ingredients.
- 1 Lb Large Shrimp in shell
- 1 tsp Sea Salt
- 1 tsp Freshly Ground Black Pepper
- 1 TB Olive Oil
Toss shrimp with salt, pepper and oil. Slide into 400F oven for 5 minutes. Remove and turn over. Roast for another 2-3 minutes or until shrimp are opaque and firm.
No. 2 : Kitchen Scoop
Red Curry Paste is easy to find in the international section of the grocery store. Made from Thai ingredients like lemongrass, galangal and lime leaves, it’s an extremely pungent and flavorful ingredient. Once opened it keeps for about 2 weeks in your fridge, so I suggest either buying a small jar or putting leftovers in the freezer – this works great!
No. 3 : Clever Idea
Use the peanut sauce to create an Asian Pasta Salad. Toss whole-wheat linguine noodles with thin slices of red pepper, chopped green onions, shredded Napa Cabbage and a can of sliced water chestnuts that have been drained and rinsed. Drizzle with some of the peanut sauce and toss again, top with chopped peanuts and chopped cilantro and serve.
No. 4 : Cheers!
Chateau Ste Michelle
What’s better than a dry, fresh, amazing Riesling accompanying a creamy peanut shrimp dish? I can’t think of anything. Washington state’s Chateau Ste Michelle has a winning partnership with Germany’s Dr Loosen, a famous vintner who is known for his luscious food friendly wines. If you don’t think you like Riesling – this one will change your mind!