Advocate-tested recipe

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.