Asian Shrimp with Mango & Peach Chutney
A Platter Talk Exclusive
Servings: 4 servings
Ingredients
for the peanut sauce
- 2 tablespoons reduced fat peanut butter such as Jiff
- 2 tablespoons low sodium soy sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons finely sliced green onions
- 2 clovers garlic crushed
- juice from 1/2 lime
- 1 tablespoon fresh grated ginger
- 1 tablespoon olive oil
- 1 pinch granulated sugar
- 1 pinch kosher salt
for the mango and peach chutney
- 1 tablespoon olive oil
- 1 ripe mango peeled and diced into 1/2 inch or smaller cubes.
- 2 ripe peaches cubed into small pieces
- 6 cherry tomatoes washed and halved
- juice from 1 lime
- 1 tablespoon red wine vinegar
- 1/3 cup fresh cilantro chopped.
- 1 pinch hot red pepper flakes
- 1 pinch ground cayenne pepper
- 1/2 teaspoon curry powder
- 1 pinch kosher salt
for the cellophane noodles and shrimp
- 2 rolls dried cellophane noodles
- 1 lb fresh or frozen 31-40 count shrimp 31 to 40 shrimp per pound, deveined and peeled
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- 1 pinch hot red pepper flakes
Instructions
(prepare in this order)
for the peanut sauce
- In small saute pan, heat olive oil and add garlic and green onion, saute until soft.
- Add peanut butter and soy sauce, reduce heat and stir until peanut butter is melted.
- Add remaining ingredients, stir until everything is well incorporated.
- Cover over lowest heat setting until ready to serve.
for the mango and peach chutney
- Using large saute pan, heat olive oil over medium low heat.
- Add remaining ingredients, 1 at a time, using a wooden spoon to stir as you add.
- Continue to stir and heat until chutney becomes melded and fruit is softened.
- Reduce heat to lowest setting, cover until ready to serve.
for the cellophane noodles and shrimp
- Prepare cellophane noodles as directed, drain and rinse, allow to cool.
- Using saute pan, heat olive oil over medium high heat.
- Add shrimp, garlic, and pepper flakes.
- Stir continuously, 3 to 5 minutes until shrimp are pink and soft.
- While the noodles are cooking, prepare the shrimp.
- Using saute pan, heat olive oil over medium high heat.
- Add shrimp, garlic, and pepper flakes.
- Stir continuously, 3 to 5 minutes until shrimp are pink and soft.
- to serve
- Plate noodles, top with peanut sauce, then shrimp, then chutney.
Notes
Consider crunchy peanut butter for the peanut sauce or the addition of 2 tablespoons crushed peanuts.
Adjust consistency of peanut sauce as necessary. If it becomes too thick from reduction, add a small amount of water or olive oil or soy sauce and stir to desired consistency.
Add 1 teaspoon nam pla (fish sauce) to cellophane noodles and stir, prior to plating. This will help loosen the noodles and help prevent them from sticking together.
Nutrition
Calories: 367kcal | Carbohydrates: 23g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1223mg | Potassium: 450mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1049IU | Vitamin C: 38mg | Calcium: 186mg | Iron: 3mg
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