Sometimes the most unlikely combinations result in the most delicious inventions and honestly this may just be one of them. I don't know about you but there's usually always two constants in our refrigerator - ketchup and peanut butter, but up until last night I never thought of putting them together. Silly me!
Adapted from a recipe in one of my favorite cookbooks, Idaho a la Carte, this bowl called dinner surprised the heck out of us. Sauteed onions and celery joined by fresh tomatoes, lots of red pepper flakes, old bay seasoning and ketchup make up the basis of a sauce for a pound of large shrimp. Finished with crunchy peanut butter and sprinkled with a few roasted peanuts, it was dinner fit for a king, or at least for my King who slaved away in 110 degree heat loading the SUV with all stuff I've been accumlating for the past week. You see, we're leaving for Oregon TODAY!
Served on top of succulent Chinese noodles, our crazy shrimp was perfectly cooked in a rich, spicy sauce. The only thing that could have improved upon the perfection's maybe a touch of fresh ginger and some garlic and perhaps a sprinkle of chopped green onions but this Mother Hubbard's cupboard is lookin' rather bare.
Gotta run cause I've a b'zillion things to do this morning, but please stay tuned because I'll catch up with you on the road. Meanwhile, you might want to pack a few necessary items - like your beach shoes, wind suit and in our case "fleece" because the Oregon coast can be a little cool. Imagine that!
Crazy Shrimp (adapted from Idaho a la cARTe)
1-1/4 cups chopped onions
1/2 cup chopped celery
2 tablespoons vegetable oil
1 cup cherry tomatoes, quartered
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon Old Bay seasoning
1/2 cup ketchup
1 pound large uncooked shrimp, peeled and cleaned
1/2 cup water
1/2 cup peanut butter
Heat vegetable oil in a large sauté pan until shimmering. Lower heat to medium low and cook onion and celery until softened. Do not brown. Add tomatoes, salt, pepper flakes, Old Bay seasoning and ketchup. Stir well to combine; cover pan and simmer over low heat for 15 minutes, stirring occasionally. Increase heat to medium and add water and peanut butter. Stir until incorporated. Add shrimp, cover and cook for 5 minutes or until shrimp have turned pink. Do not overcook. Serve over rice or noodles. Serves 4. Download Crazy Shrimp