Thai Basil Shrimp

Thai Basil Shrimp

Plenty of flavour and a luscious sauce are sure to make this quick shrimp dish a new favourite. Serve over jasmine rice or rice noodles with fresh cucumber slices on the side.

Ingredients

1 tbsp (15 mL) Butter

2 cloves minced Garlic

2 thinly sliced (on the diagonal) Carrot

1 small chopped Onion

¼ tsp (1 mL) (or more to taste) Hot Pepper Flakes

1 halved and thinly sliced Peppers

1 cup (250 mL) Whipping Cream

¼ cup (50 mL) Peanut Butter

1 lb (500 g) peeled and deveined large or jumbo Shrimp

⅓ cup (75 mL) Orange Juice

or 2 tbsp (30 mL) Lime Juice

½ cup (125 mL) torn Basil

½ tsp (2 mL) Salt


Cooking Instruction

  1. In a large skillet, melt butter over medium-high heat; cook garlic, carrots, onion and hot pepper flakes, stirring, for about 4 min or until onions are softened.
  2. Add red pepper; cook, stirring, for 1 min.
  3. Stir in Cream and peanut butter; bring to a boil, stirring until peanut butter is melted.
  4. Stir in shrimp and simmer, stirring often, for about 3 min or just until shrimp are pink and opaque.
  5. Stir in orange juice, basil leaves and salt.

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