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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A quick and easy meal that is full of spice and flavor. It makes plenty of sauce for serving over rice or lo mein noodles. The whole family loved it. Ingredients:
1 cup chicken broth |
2 tablespoons oyster sauce |
1/2-1 teaspoon chili paste, depending on how hot you like it (like sambal oelek) |
2 teaspoons cornstarch |
1 tablespoon peanut oil |
1 tablespoon sesame oil |
1 lb extra large shrimp, peeled and deveined |
1/2 cup dry roasted peanuts |
1 red bell pepper, chopped |
3 garlic cloves, minced |
1 tablespoon grated fresh ginger |
Directions:
1. Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
2. Heat the peanut oil in a large skillet over medium high heat.
3. Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
4. Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). Then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
5. Add the broth mixture to the pan with the pepper mixture. Bring to boil. When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute. Make sure the shrimp are done (but not overcooked).
6. Serve over rice or lo mein noodles.
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