Wanting to try a little something different, I created this recipe, based on one of my favorite Thai foods.
1 pound Spaghetti Noodles, cooked
3 cups of Broccolli florets lightly steamed
2 pounds of shrimp, thawed, peeled and deveined
2 tbsp butter
1/2 c peanut butter
1/3 c soy sauce
3 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp chili oil
1 tsp ginger powder
3 tbsp minced garlic
4 green onions sliced
1/3 cup roasted peanuts, chopped
In a large skillet, saute the shrimp and garlic in 2 tbsp butter for two to three minutes
While shrimp are cooking, in a small saucepan, combine peanut butter, vinegar, soy sauce, sesame oil, chili oil, ginger and peanuts. Wisk over low heat until peanut butter has melted and all ingredients are well combined. Set aside.
Add the brocolli to the shrimp just to warm. Set aside.
Drain spaghetti noodles and add the sauce.
Once well mixed, toss in the shrimp, brocolli and green onions.
It was delicious but very thick and peanutty. In the future I will add some low sodium chicken stock to the sauce.