Shrimp and Peanut Butter Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Found this in The Times-Picayune - Chef Katie Bingham adapted this recipe from the Moosewood Low-Fat Cookbook. I plan to serve chilled in a large bowl brought to just below room temp for a delicious & refreshing supper. Also may be adding some grilled tofu chunks & shaved cucumber to the mix. Ingredients:
3 tablespoons peanut butter, room temperature |
1/4 cup water |
1 garlic clove |
1/2 jalapeno, seeded (to taste) |
2 tablespoons cider vinegar (rice vinegar fine too) |
1 tablespoon honey |
1 tablespoon soy sauce |
1/4 cup diced tomato |
2 teaspoons gingerroot, grated fresh |
2 tablespoons cilantro |
2 teaspoons fresh lemon juice |
1 lb pasta (thin spaghetti great) |
1 cup broccoli, sliced |
1 cup cauliflower, sliced |
1 carrot, peeled, cut into matchsticks |
1 lb shrimp, peeled, deveined |
creole seasoning, to taste |
Directions:
1. In a blender, puree all sauce ingredients until smooth and creamy.
2. Cook pasta according to package directions. Rinse with cool water. Toss with peanut sauce.
3. While pasta is cooking, saute broccoli, cauliflower and carrots until al dente. Add to peanut-pasta mixture.
4. In the same skillet, saute shrimp with a little Creole seasoning until just cooked through. Do not overcook. Serve on top of veggie peanut pasta.
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