Wednesday, October 12, 2011

Some like it Spicy!

You need to make this dish. It's hard to have a favorite but this might be a favorite. I use to make huge batches all the time in Syracuse and then eat it all week. It's delicious. I had Mr. Lawyer over one time and he ate it politely and then told me that he wasn't a huge fan of peanut sauces so I had held off on making it on Philly....which is why I had Amanda over tonight because she appreciates peanut sauces! (and brings me crescent rolls and cookies) Then lo and behold Mr. Lawyer marches through the door, grabs a plate and devours it! He has now decided that this batch wasn't as peanut-y or that he might now like peanut sauces. Silly boys. Anyway, peanut sauce, spiciness, and shrimp! All on noodles! What's not to be in love with?
Recipe notes: I always double the sauce because if you save some, the noodles so it all up. I also keep the sauce and noodles separate for leftover purposes so I don't run into that soaked up all the sauce noodle problem. Watch your jalapenos! The first time I made this it was hot hot hot! Which is good because I'm kind of a glutton for punishment when it comes to things like this but not everyone likes having to take a drink or bite of roll in between ever forkful. Speaking of which Pillsbury Crescent Rolls go amazingly well with this dish. It must be the texture but I highly recommend them. I also like to use pre-cooked shrimp (medium size) because it's less gross than raw shrimp and I normally just add the whole bag of frozen shrimp because life is more fun with shrimp.
Linguine with Spicy Shrimp Sauce
(from the Mother Unit)
8 oz linguine
12 oz shrimp (de-tailed)
2 red peppers
3 scallions
1 jalapeno, thinly sliced
2 tablespoons peanut butter
1-2 tablespoons sesame oil (I always use 2)
1/2 cup chicken broth
1/2 teaspoon crushed red pepper
1/2 teaspoon ground ginger
1 tablespoon soy sauce (I always use low sodium)
1 tablespoon white vinegar
1. Prepare pasta according to directions.
2. Cut peppers into bite sized pieces (for less spice, seed the jalapeno)
3. Combine all ingredients in a large sauce pan, cover and simmer on low heat (stirring occasionally) until shrimp is cooked.

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