Asian style shrimp and noodles with peanut sauce

joec

joec

New member
Ok here is how I'm doing it.
Asian Grilled Shrimp

Ingredients:
1 lb of shrimp cleaned and devained
3 garlic cloves, whole, smashed
3 slices of fresh ginger
1 tablespoon of rice wine or a dry sherry
1 tablespoon of soy sauce
1 tablespoon of honey
1 teaspoon of Sriracha or a chili garlic hot sauce of your choice
1 teaspoon of sesame oil


Combine all of the ingredients in a seal able bag and mix thoroughly. Marinate for about 30 minutes to 1 hour.

Preheat your grill to high or frying pan.

Oil the grill or pan then remove the shrimp from the marinade and place straight on the grill or in the pan.

Cook for 2 minutes per side until it turns pink. Putting the rest of the marinade in a saucepan and bring to a simmer. Reduce by half and drizzle over the grilled shrimp.

I like to serve this with either Chinese noodles or Linguine with Peanut sauce.

Peanut Sauce

1/4 cup peanut butter (natural, no sugar added kind)
2 teaspoon soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh lemon or lime juice
1/4 cup coconut milk (lite is fine, if you prefer or substitute water)
1/4 cup water
red chili flake to taste
chili garlic sauce to taste or 1 clove crushed garlic (I use Sriracha)

Optional:
sesame oil
curry paste
rice wine vinegar
fish sauce
grated ginger
shallots sautéed till brown in oil
Worcestershire sauce

Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.
 
I made some last minute changes in that I had some Enoki and Oyster mushrooms left over from the steaks last night. For them I simply did the following:

Marinated Enoki Mushrooms
1 package (3-4 oz.) enoki mushrooms
1 tablespoon water
1 teaspoon mirin
1 tablespoon soy sauce

Rinse the enoki. Cut off the roots. Roughly separate the stems. I now sautéed them in some butter and a bit of peanut oil until soft.

Meanwhile I mix water, mirin, and soy sauce in a bowl and poured it over the mushrooms when almost done. Let sit for five minutes.

At this point I did about a cup of peas and mushrooms on top of the cooked noodles to the peanut sauce then mixed it. I also added the other half of lemon to the shrimp marinate then reduced it and poured it through a strainer over the cooked shrimp. It really is a great tasting meal.
 
GrantsKat said:
:thumb:This sounds awesome Joe!!! Do you think the peanut sauce would work well with chicken too?
Click to expand...

Absolutely though I don't eat chicken I'm sure it would. This is about the 5th time I've made it off of this base recipe but can't seem to leave it alone. I keep messing with it but it was great tonight. Now I also heated it up a bit with the red pepper flakes, and Sriracha as well as a bit of white pepper. The shrimp is now nailed down and the noodles where great too. I used Kroger's All natural peanut butter and was perfect for a pound on the noodles. You can also use egg noodles or linguine as both are basically the same as the Chinese noodles.
 
It should work fine with chicken. I watched Emeril Live today and he used a similar sauce with chicken to make a peanut soup. The only difference in the sauce is he used onions, a cooked sweet potato and chicken stock to the base sauce I used.
 
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