Wasa Shrimp & Peanut Sauce
Recipe - The Fresh Grocer of Meadow Ave
Wasa Shrimp & Peanut Sauce
0
Servings8
Cook Time10 Minutes
Ingredients
2 teaspoons preferred vegetable oil
1 garlic clove, minced or pressed
½ cup water
¼ cup creamy no-stir peanut butter
2 tablespoons gluten-free hoisin sauce
1½ teaspoons sugar
16 large (20/25 count) shrimp, peeled and deveined
8 Gluten Free Sesame & Sea Salt WasaⓇ
8 small romaine leaves
1 medium carrot, cut into matchsticks
Leaves from 4 sprigs mint
16 sprigs cilantro
2 green onions, finely chopped
Directions
- In a small saucepan heat oil over medium heat. Add garlic and sauté until fragrant, 1-2 minutes.
- Stir in water, peanut butter, hoisin, and sugar. Cook, stirring occasionally, until thickened, about 5 minutes. Set aside.
- Bring a large saucepan of well-salted water to a boil. Add shrimp to boiling water and cook until bright pink and cooked through, 2-3 minutes. Drain well and transfer shrimp to ice water bath to cool.
- When shrimp are cold, drain well and pat dry. Spread 1 tablespoon peanut sauce on each Wasa and top with 1 romaine leaf, some carrot matchsticks, mint leaves, 2 cilantro sprigs, and 2 shrimp. Sprinkle with green onion.
0 minutes
Prep Time
10 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Bowl & Basket 100% Pure Vegetable Oil, 16 fl oz
$1.99$0.12/fl oz
Fresh Garlic
$1.00 avg/ea$3.99/lb
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
$3.99$0.01/fl oz
Not Available
Kikkoman Gluten-Free Hoisin Sauce, 13.2 oz
$3.39$0.26/oz
Bowl & Basket Granulated Sugar, 4 lb
$3.29$0.82/lb
Bowl & Basket Cleaned & Tail-On Cooked Shrimp, Large, 31-40 shrimp per bag, 16 oz
On Sale!
$7.99 was $10.49$0.50/oz
Not Available
Pacific Romaine Hearts, 18 oz
$3.99$0.22/oz
Bowl & Basket Baby Carrots, 16 oz
$1.29$0.08/oz
Fresh Mint, 1 each
$1.99
Fresh Cilantro, 1 bunch, 1 each
$1.49
Scallions - Green, 1 each
On Sale!
$0.99 was $1.29
Directions
- In a small saucepan heat oil over medium heat. Add garlic and sauté until fragrant, 1-2 minutes.
- Stir in water, peanut butter, hoisin, and sugar. Cook, stirring occasionally, until thickened, about 5 minutes. Set aside.
- Bring a large saucepan of well-salted water to a boil. Add shrimp to boiling water and cook until bright pink and cooked through, 2-3 minutes. Drain well and transfer shrimp to ice water bath to cool.
- When shrimp are cold, drain well and pat dry. Spread 1 tablespoon peanut sauce on each Wasa and top with 1 romaine leaf, some carrot matchsticks, mint leaves, 2 cilantro sprigs, and 2 shrimp. Sprinkle with green onion.