HealthNotes

Shrimp & Filet with Peanut Ancho Chile Sauce

• From: National Fisheries Institute

Ingredients

• 1 lb shrimp

• 4 5 to 6 oz filet mignon steaks

• 2 Tbs tamari or soy sauce

• Peanut Ancho Chile Sauce2-3 Ancho chile peppers (dried poblano peppers)

• hot water

• 3 Tbs rice vinegar

• 1/4 to 1/3 cup beef broth

• 2 tsp ginger, fresh shredded

• 1/2 tsp lime peel, fresh shredded

• 1 clove garlic, pressed or minced

• 1 14 oz. can unsweetened coconut milk

• 2 Tbs brown sugar

• 2 Tbs peanut butter

• 1 Tbs tamari or soy sauce

• 1 Tbs lime juice

• 1 Tbs cilantro, chopped

Citrus and spiciness are just two of the flavors that combine to satisfying effect in this interesting take on surf and turf.

Directions

• Peel and devein shrimp, leaving tails on. Trim steaks if needed and refrigerate. Combine 2 Tbsp tamari sauce and olive oil. Set aside.
• Peanut Ancho Chile Sauce (yield: 2 cups)Cover dried peppers with hot water and soak until soft, 30 to 60 minutes. Drain and pat dry. Remove stems and seeds; chop and set aside.
• Bring vinegar, beef broth, ginger and lime peel to a boil. Add garlic and chopped chili peppers; cover and simmer for 20 minutes, adding more broth if needed.
• Purée in blender or food processor with 1/2 cup coconut milk; add more milk if needed. Return puréed mixture to saucepan. Add remaining coconut milk, brown sugar, peanut butter and 1 Tbsp tamari sauce. Bring to a boil and simmer 5 to 8 minutes, stirring occasionally, until mixture blends and thickens slightly. Stir in lime juice. Keep warm.
• To Cook Shrimp and FiletsBrush shrimp and filets with tamari and olive oil; let stand for 15 to 20 minutes. Grill or broil filets 3 to 4 inches from heat, 4 or 5 minutes per side, brush with tamari and olive oil while cooking. Serve on warm dinner plate with 2 or 3 Tbsp sauce. Fresh herb garnish, optional.