Shrimp and Edamame with Curry Coconut Peanut Sauce

1 package (10 ounces) frozen edamame

3 tablespoons vegetable oil

1/3 cup minced onions

1 tablespoon minced ginger

4 cloves garlic minced

2½ 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