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 Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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