Bang Bang Shrimp

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Serves 6

A fantastic seafood dish for weeknight dinners.

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Ingredients:

3/4 cup half-and-half

1 1/2 tablespoons creamy peanut butter

1 1/4 teaspoons coconut extract

1 tablespoon canola oil

2 boneless, skinless chicken breasts, cut into bite-size pieces

1 bag pre-breaded frozen shrimp, 10 oz

1/2 cup thinly sliced green onions

3/4 teaspoon curry powder, more to taste

3/4 teaspoon ground cumin, more to taste

3/4 teaspoon crushed red pepper flakes

2 teaspoons minced fresh ginger

1 teaspoon minced garlic

1 1/2 cups broccoli florets, cut into bite-size pieces, lightly steamed

1 1/2 cups carrot slices, cut at a diagonal, lightly steamed

2 tablespoons chopped roasted peanuts

3 cups cooked brown rice

Directions:

Start cooking brown rice. Add 3 tablespoons half-and-half and 1 1/2 tablespoons peanut butter to 1 cup measure and stir until well blended.
Stir in rest of half-and-half and coconut extract; set aside.
Heat canola oil in 12-inch nonstick skillet over high heat. Add chicken pieces and shrimp and stir-fry until golden and cooked throughout, about 6 minutes.
Add green onions, curry, cumin and red pepper (if desired) ginger and garlic, and stir-fry a minute or 2 more. Stir in broccoli florets, carrot slices and half-and-half mixture;
reduce heat to simmer and let cook, covered, for 2 minutes.
Season with pepper, if desired. Serve shrimp mixture over a small mound of brown rice. Sprinkle each serving with chopped peanuts, if desired.

Course:

Dinner

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Ingredients:

3/4 cup half-and-half

1 1/2 tablespoons creamy peanut butter

1 1/4 teaspoons coconut extract

1 tablespoon canola oil

2 boneless, skinless chicken breasts, cut into bite-size pieces

1 bag pre-breaded frozen shrimp, 10 oz

1/2 cup thinly sliced green onions

3/4 teaspoon curry powder, more to taste

3/4 teaspoon ground cumin, more to taste

3/4 teaspoon crushed red pepper flakes

2 teaspoons minced fresh ginger

1 teaspoon minced garlic

1 1/2 cups broccoli florets, cut into bite-size pieces, lightly steamed

1 1/2 cups carrot slices, cut at a diagonal, lightly steamed

2 tablespoons chopped roasted peanuts

3 cups cooked brown rice

Directions:

Start cooking brown rice. Add 3 tablespoons half-and-half and 1 1/2 tablespoons peanut butter to 1 cup measure and stir until well blended.

Stir in rest of half-and-half and coconut extract; set aside.

Heat canola oil in 12-inch nonstick skillet over high heat. Add chicken pieces and shrimp and stir-fry until golden and cooked throughout, about 6 minutes.

Add green onions, curry, cumin and red pepper (if desired) ginger and garlic, and stir-fry a minute or 2 more. Stir in broccoli florets, carrot slices and half-and-half mixture;

reduce heat to simmer and let cook, covered, for 2 minutes.

Season with pepper, if desired. Serve shrimp mixture over a small mound of brown rice. Sprinkle each serving with chopped peanuts, if desired.

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Bang Bang Shrimp

Serves 6

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Bang Bang Shrimp

Serves 6

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