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posted: 9/26/2012 5:33 AM

Shrimp and Edamame with Curry Coconut Peanut Sauce

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  • Ravioli pot stickers with tropical salsa and shrimp with edamame with a curry coconut peanut sauce is Cook of the Week Challenge Contestant Anthony Barone entry in the shrimp and peanut butter contest.

       Ravioli pot stickers with tropical salsa and shrimp with edamame with a curry coconut peanut sauce is Cook of the Week Challenge Contestant Anthony Barone entry in the shrimp and peanut butter contest.
    Bev Horne | Staff Photographer

 

1 package (10 ounces) frozen edamame

3 tablespoons vegetable oil

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1/3 cup minced onions

1 tablespoon minced ginger

4 cloves garlic minced

2 tablespoons red curry paste

8 tablespoons peanut butter (organic is best with the oil on top but regular can be used)

3 tablespoons soy sauce

1 can (13.5 ounces) coconut milk

4 ounces chicken broth (water can be substituted)

1 tablespoon brown sugar (regular sugar can be substituted)

Juice of half a lime (unsweetened prepared lime juice can be substituted)

Pepper to taste

Chopped cilantro for garnish

1 pound Key West pink shrimp

2 tablespoons butter

Follow package instructions to cook edamame. Drain and run edamame under cold water till cool enough to handle. Remove beans by pulling down string on side of shell; discard shell and reserve peas.

Heat oil in sauce pan over medium heat. Add onions and saute for 1 minute, add ginger and garlic and saute for an additional minute.

Whisk in curry paste and peanut butter and cook for 1 minute whisking throughout. Add soy sauce, coconut milk, broth, sugar and bring to a boil. Turn down heat to simmer, add reserved edamame and simmer 5 minutes until sauce thickens slightly. Add lime juice and pepper to taste.

Preheat broiler.

Put shrimp on a baking sheet and brush top with melted butter. Place 4 inches under broiler and cook till firm, about 4 minutes.

Spoon some sauce on a plate, lay shrimp on top and spoon a little additional sauce over shrimp. Garnish with a pinch of cilantro.

Serves four.

Cook's note: If you want to save a step, the shrimp may be cooked in the sauce. Simply add the shrimp when adding the coconut milk and the broth. However, broiling it gives the shrimp a more desirable texture.

Anthony Barone

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