1 pkg. (24 oz.) Sea Cuisine® Shrimp Scampi
1 can (13.5 oz.) coconut milk
2 tbsp. peanut butter
1 tbsp. Thai curry paste (or 1 tsp. curry powder)
1 tbsp. peanut or vegetable oil
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 medium zucchini thinly sliced
2 tsp. brown sugar
1/2 tsp. ground turmeric
2 tbsp. fresh lime juice
1/4 cup plus 3 tablespoons chopped cilantro
1/4 cup chopped salted peanuts
Cooked rice, for serving
Cook Shrimp Scampi as directed on package. Drain shrimp, reserving cooking liquids. Place liquids in large saucepan. Stir in coconut milk, peanut butter and shrimp curry paste. Simmer 10 minutes or until thickened, stirring occasionally.
Meanwhile, heat oil in a large skillet over medium high heat. Add onion, pepper and zucchini. Cook 4 minutes, stirring frequently. Stir in the brown sugar and turmeric until combined. Stir in coconut milk mixture, Shrimp Scampi, lime juice and 1/4 cup cilantro. Simmer 1 to 2 minutes or until heated through. Top with peanuts and remaining cilantro. Serve over rice.
Makes 6 servings.