Ingredients
2 tablespoons butter
1 1/2 pounds shrimp, shelled and deveined, save shells
1 large onion, coarsely chopped
4 large cloves garlic, minced
1 medium jalapeno pepper, minced
1 tablespoon fresh ginger, grated
4 cups chicken broth
1 (24 ounce) can whole tomatoes, chopped
1 (14 ounce) can unsweetened coconut milk, regular or lite
1/2 cup creamy peanut butter
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 cup fresh lime juice (about 2 limes)
1/4 cup fresh cilantro, chopped
salt and pepper to taste
1-2 limes cut into wedges for garnish
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
In large saucepan melt butter. Add shrimp shells (not shrimp), onion, garlic, jalapeno, and ginger. Cook over low heat about 10 minutes, stirring occasionally. Add chicken broth, bring to a simmer and cook 15 minutes.
Strain the shrimp broth into a large bowl. Discard shells, return broth to the pot, add tomatoes and simmer for 5 minutes.
While broth is cooking, process coconut milk, peanut butter and honey in a blender until smooth. Add to hot broth along with uncooked shrimp, lime juice and cilantro. Simmer until shrimp just turn pink, about 3 minutes. Season with salt and pepper.
To serve, ladle into bowls and serve with lime wedges.
Yields: 6 First Course or 4 Main Course Servings
Strain the shrimp broth into a large bowl. Discard shells, return broth to the pot, add tomatoes and simmer for 5 minutes.
While broth is cooking, process coconut milk, peanut butter and honey in a blender until smooth. Add to hot broth along with uncooked shrimp, lime juice and cilantro. Simmer until shrimp just turn pink, about 3 minutes. Season with salt and pepper.
To serve, ladle into bowls and serve with lime wedges.
Yields: 6 First Course or 4 Main Course Servings
