Shrimp and Edamame with Curry Coconut Peanut Sauce
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
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.
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.
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.
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