Thai Peanut Shrimp Rice Bowl

Thai Peanut Shrimp Rice Bowl
Thai Peanut Shrimp Rice Bowl

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!

Please follow and like us:

12 Replies to “Thai Peanut Shrimp Rice Bowl”

  1. I just love your recipes on your website, I have problems finding recipes I can prepare since I am gluten intolerant but I have found several recipes already you have shared I can add to my meal plans

    Thank you,
    Jeff

  2. I love your recipe. I did not know that I can freeze my fresh ginger root and grating it in it’s frozen state makes it easier than grating it fresh. Also I do not have to peel my organic ginger. That’s a life saver for me because usually I peel my organic ginger which usually chokes me up but now that I’ve read this from your blog, I’ll just stop doing that. LOL.

    Thanks a lot

  3. I’ve always wanted to make this dish Cynthia but thought it would be too difficult. I love the way that you can freeze the ingredients, sauce, prawns, and rice separately and then thaw and combine when needed. This sounds very nutritious and healthy.

    Loved the tip about grating ginger by freezing it first. Do you peel it before freezing?

    1. I was surprised to discover how easy it is to make Asian food at home!  I regard to the ginger, I always buy organic ginger, which does not require peeling.

  4. This Thai dish that was offered looks delouse. I will be sharing with a friend who loves Thai food several times a week  I’ve never considered or tried Thai it myself and I don’t have an excuse for this.  After reading the ingredients, and  the calorie intake, I’m subject to try Thai sooner that expected

  5. Hi Cynthia! This is the first time I have come across your website. I love Thai food but I have never tried this dish yet. The recipe you provided looks like this dish tastes really good. Additionally, I love how you provided hacks. I didn’t know that it is easier to grate ginger root in its frozen state. That’s a very useful tip. Thank you!

  6. I love to eat shrimp. And this is another great recipe, as always. Thank you Cynthia. I have been actually reading about the distribution of shrimps worldwide. They are relatively easy to find around the world, both in fresh and saltwater. As an example, some 240 species of katydids live in the tropical Pacific coastal waters of the Americas alone. I found this interesting.

    1. Thank you for this interesting information.  I’m happy to hear that we won’t be running out of shrimp!

Leave a Reply

Your email address will not be published. Required fields are marked *