Thai Peanut Shrimp Rice Bowl
1 cup chopped onion
1 tablespoon olive oil
½ teaspoon cayenne (or to taste)
½ teaspoon grated fresh ginger
½ cup chopped carrots
1 cup chopped sweet potato
2 cups vegetable broth
1 cup tomato juice
½ cup smooth peanut butter
1 ½ teaspoon sugar
1 lb frozen cooked shrimp
3 cups cooked jasmine rice, hot
Saute onions in soup pot until translucent. Stir in the cayenne and fresh ginger. Add carrots and saute for 5 more minutes. Add sweet potatoes and stock, bring to a boil and simmer for about 15 minutes, until the vegetables are tender.
Using a blender or food processor, puree vegetables with the cooking liquid and tomato juice. Return puree to soup pot. Stir in peanut butter until smooth. Add sugar, if desired. Stir in shrimp and heat gently to avoid scorching. Serve over hot rice.
6 servings, 320 calories per serving
Hack: Freeze cooled puree in serving size portions using sealable sandwich bags or freezer containers. Freeze warm (to retain moisture) rice in similar manner. To serve, simply thaw and combine puree, rice and shrimp. Heat gently.
Hack #2: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!