Simple and delicious! The flavors of this Thai-inspired shrimp and rice dish are perfectly complemented by a rich peanut sauce. Great as an appetizer, too!

Serves: 4-5

2 lbs. raw shrimp, medium 31/40 pieces per lb.
Vegetable oil
1 package Homemade in Minutes San Francisco Thai Golden Peanut Soup Mix*
4 cups, Chicken Broth
1 cup, peanut butter
White rice, 6 servings
Small can of pineapple chunks, drained
½ green pepper, diced
½ red pepper, diced

• In medium saucepan, bring chicken broth to a boil
• Add soup mix and stir
• Cover and reduce heat, simmer for 15 minutes
• Stir in peanut butter, melting it into sauce
• Continue cooking on low for 10 minutes, stirring occasionally, set aside
• Peel shrimp, rinse and drain on paper towel to remove moisture
• Heat 2 tablespoons oil in a non-stick skillet over medium-high heat until hot
• Add 7-8 shrimp at a time to pan, sauté for about one minute on each side, remove from pan, keep warm in a covered dish
• Continue until all shrimp are done
• Prepare rice according to cooking instructions, last two minutes of cooking, add green and red peppers and drained pineapple chunks
• Stir slowly, cover and continue to cook until done

Place 8-10 shrimp on a plate with rice. Spoon peanut sauce over shrimp and enjoy!

*This soup mix packet makes plenty of sauce to serve 10-12. Remaining sauce can be frozen.