1 1/2 tablespoons creamy peanut butter+ Add to Shopping List
1 1/4 teaspoons coconut extract+ Add to Shopping List
1 tablespoon canola oil+ Add to Shopping List
2 boneless, skinless chicken breasts, cut into bite-size pieces+ Add to Shopping List
1 bag pre-breaded frozen shrimp, 10 oz+ Add to Shopping List
1/2 cup thinly sliced green onions+ Add to Shopping List
3/4 teaspoon curry powder, more to taste+ Add to Shopping List
3/4 teaspoon ground cumin, more to taste+ Add to Shopping List
3/4 teaspoon crushed red pepper flakes+ Add to Shopping List
2 teaspoons minced fresh ginger+ Add to Shopping List
1 teaspoon minced garlic+ Add to Shopping List
1 1/2 cups broccoli florets, cut into bite-size pieces, lightly steamed+ Add to Shopping List
1 1/2 cups carrot slices, cut at a diagonal, lightly steamed+ Add to Shopping List
2 tablespoons chopped roasted peanuts+ Add to Shopping List
3 cups cooked brown rice+ Add to Shopping List
Directions:
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.
Stir in rest of half-and-half and coconut extract; set aside.
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.
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;
reduce heat to simmer and let cook, covered, for 2 minutes.
Season with pepper, if desired. Serve shrimp mixture over a small mound of brown rice. Sprinkle each serving with chopped peanuts, if desired.
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Bang Bang Shrimp
Serves 6
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 1/2 cups carrot slices, cut at a diagonal, lightly steamed
2 tablespoons chopped roasted peanuts
3 cups cooked brown rice
Directions:
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.
Stir in rest of half-and-half and coconut extract; set aside.
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.
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;
reduce heat to simmer and let cook, covered, for 2 minutes.
Season with pepper, if desired. Serve shrimp mixture over a small mound of brown rice. Sprinkle each serving with chopped peanuts, if desired.
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