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April 1999 Issue
Good and Good for You
by Ronda L. Halpin
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Shrimp with Peanut Sauce

  • 1 lb. medium shrimp
  • 1 c. white wine
  • 1 1/2 T. smooth peanut butter
  • 2 T. olive oil
  • 1 1/2 T. honey
  • 2 T. low-sodium soy sauce
  • 2 tsp. rice vinegar
  • 1/2 tsp. dark sesame oil
  • 1/2 tsp. cayenne pepper
  • 1 T. green onion -- minced
  • 1 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 4 c. steamed rice -- optional
Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook over medium-high heat until they turn bright pink. Set aside.

In a small bowl mix together peanut butter and safflower oil until smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in saucepan and reheat. Serve over steamed rice (if desired).

  • Yields: 4 servings
  • Preparation Time: 25 minutes
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