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Bang Bang Shrimp

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Serves 6 | 
A fantastic seafood dish for weeknight dinners.

Ingredients:

3/4 cup half-and-half
1 1/2 tablespoons creamy peanut butter
1 1/4 teaspoons coconut extract
1 tablespoon canola oil
2 boneless, skinless chicken breasts, cut into bite-size pieces
1 bag pre-breaded frozen shrimp, 10 oz
1/2 cup thinly sliced green onions
3/4 teaspoon curry powder, more to taste
3/4 teaspoon ground cumin, more to taste
3/4 teaspoon crushed red pepper flakes
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 1/2 cups broccoli florets, cut into bite-size pieces, lightly steamed
1 1/2 cups carrot slices, cut at a diagonal, lightly steamed
2 tablespoons chopped roasted peanuts
3 cups cooked brown rice

Directions:

  1. Start cooking brown rice. Add 3 tablespoons half-and-half and 1 1/2 tablespoons peanut butter to 1 cup measure and stir until well blended.
  2. Stir in rest of half-and-half and coconut extract; set aside.
  3. Heat canola oil in 12-inch nonstick skillet over high heat. Add chicken pieces and shrimp and stir-fry until golden and cooked throughout, about 6 minutes.
  4. Add green onions, curry, cumin and red pepper (if desired) ginger and garlic, and stir-fry a minute or 2 more. Stir in broccoli florets, carrot slices and half-and-half mixture;
  5. reduce heat to simmer and let cook, covered, for 2 minutes.
  6. Season with pepper, if desired. Serve shrimp mixture over a small mound of brown rice. Sprinkle each serving with chopped peanuts, if desired.
Cooking Method: Skillet
Course: Dinner

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