Shrimp and Broccoli in Peanut Sauce Over Rice Noodles
Makes 4 servings. Recipe is by Cynthia L. Nobles, who says, “For the luncheon I hosted, I needed a triple batch of this recipe. To make party day less stressful, I made the sauce, peeled the shrimp, and chopped the broccoli the day before. And several guests were on gluten-free diets, so this entree was much appreciated.”
1 tablespoon sesame or peanut oil
¼ cup finely chopped onion
3 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
¼ cup sweet chili sauce
3 tablespoons chunky peanut butter
Zest from 1 lime
2 tablespoons fish sauce
2 tablespoons honey
½ cup coconut milk
Sriracha chili sauce to taste
1 pound large fresh shrimp, shelled and deveined
1 cup fresh broccoli florets
Cooked rice noodles
¼ cup chopped cilantro
1. Heat oil a heavy-bottomed skilled over medium heat. Add onion and sauté 2 minutes. Add garlic and ginger and sauté an additional 30 seconds.
2. Stir in chili sauce, peanut butter, lime zest, fish sauce, honey, coconut milk and Sriracha sauce. Bring to a simmer and cook until smooth and thick, stirring often, for about 1-2 minutes. (Sauce can be cooled and refrigerated a day ahead.)
3. Stir in shrimp and broccoli and simmer until broccoli is slightly tender and shrimp are cooked through, about 3 minutes.
4. To serve, top cooked noodles with shrimp, broccoli, and sauce. Garnish with cilantro.