This evening’s supper became bloggable from the first bite. “Blog this before you forget the recipe,” Ken said.
Delicious!
1 T sesame oil
1 tsp garlic, minced
1 lb gulf shrimp, peeled and deveined
1 C soy beans (edamame, shell removed)
3 – 5 whole dried red chili peppers, broken in half
2 T peanuts, chopped fine
1 tsp sesame seeds
Sauce
1/3 C teriyaki sauce
1/4 C peanut butter
Rice
1 C cooked Japanese rice
Combine teriyaki and peanut butter in a small sauce pan over low heat. Whisk until peanut butter thins and combines with teriyaki.
Keep on very low heat until ready to add to shrimp.
Heat medium fry pan or small wok. Add sesame oil.
Add garlic and cook until it begins to soften.
Add shrimp, cook for 3 minutes and turn over. Add soy beans and dried chili peppers
Cook 3 minutes or until shrimp is nearly cooked.
Stir in sauce, as much as is needed to coat the shrimp.
Stir and cook until shrimp are cooked (do not overcook shrimp).
Sprinkle peanuts and sesames on top of shrimp.
Serve over rice.
4 servings
