Enter your search terms  Submit search form
drgourmet.com Web

              

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Peanut butter [is] the pâté of childhood."
-Florence Fabricant, Writer

The refrigerator light goes on...

In your neighborhood Asian restaurant this recipe would likely have twice the fat and 4 times the sodium. In the time it takes to drive to and from the restaurant you can have much better food cooked in a single pan. Easy!

I love the rich peanut flavor and cooking the rice noodles this way help create a silky sauce. If you like it a bit spicier you can replace some of the sesame oil with chili oil. 1/4 or 1/2 teaspoon will add a lot of flavor.

Cayenne Pepper

Cayenne is a species of extremely hot chili pepper.  It is small to medium sized (about 2 – 5 inches long) and bright red.  Most cayenne grown today is dried and ground into cayenne pepper.  Buy ground cayenne in small amounts so that it doesn’t lose it’s fresh flavor.  As it ages, it turns from a bright pepper red to a duller brownish red. 

Shrimp with Rice Noodles and Peanut Sauce

Servings = 2 | Serving size =4 ounces shrimp with noodles and sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe does not make very good leftovers.

2 Tbsp	peanut butter
1/4 cup	light coconut milk
1 3/4 cup	water
1 Tbsp	low sodium soy or gluten-free tamari sauce
1/8 tsp	cayenne pepper
1 Tbsp	rice vinegar
1/4 tsp	ground ginger
	fresh ground black pepper (to taste)
2 tsp	dark sesame oil
1/2 small	white onion (diced)
1	rib celery (finely diced)
2 medium	carrots (diced)
4 ounces	rice noodles
8 ounces	shrimp (peeled and deveined)
2 Tbsp	cilantro leaves

Whisk together the peanut butter, coconut milk, water, soy sauce, cayenne pepper, rice vinegar, ginger and pepper. When the sauce is well blended, set aside.

Place the sesame oil in a large skillet over medium high heat. Add the onion and cook for about 2 minutes, stirring frequently. Add the celery and carrots. Cook for about 2 minutes, stirring frequently.

Add the peanut sauce and stir. Add the rice noodles and cover. (Do not precook the noodles.)

Cook for about two minutes and stir the noodles into the sauce using tongs. Cover and cook for another two minutes and stir.

Add the shrimp and cover. Stir the shrimp and the noodles about every 2 minutes. The shrimp will take about 8 – 10 minutes to cook through. Add water 1/4 cup at a time as needed.

Serve topped with cilantro.