Ingredients
1 onion, chopped fine
2 tbsp peanut oil
1/2 tsp dried oregano
1/2 tsp ground ginger
2 lb cleaned shrimp
1/4 cup water
1 cup cooked white kidney beans
1/4 cup peanut butter
3 minced cloves of garlic
1 tsp ground cumin
1 tsp dried dill
2 tbsp chili powder
1 cup clam juice
2 tsp tomato paste salt and pepper to tas, te
Directions
Cook onion in oil until soft and translucent; add the minced garlic
and cook, stirring all the while, for about a minute. Don't let the
garlic burn. Add cumin, dill, oregano, ginger and chili powder and
cook, stirring all the while, for about 2 minutes more. Add the
shrimp and then quickly add the clam juice, water and tomato paste (I
mix them together as part of the prep, then add them to the pot).
Quickly stir in the beans, season to taste with salt and pepper (I
use no salt and a "pepper melange" of green, pink, white and black
peppercorns). Increase the heat and, as soon as the mixture starts to
boil, remove from heat, whisk in the peanut butter, adjust seasoning,
and serve over rice.
Servings: 1 servings
Peanut Shrimp Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Fish; Seafood; Shrimp
The History of Recipes
We can read the history of `recipes` back into ancient history, in truth as far as pharonic Egypt, and maybe even further. Having said that, generally, these early cook books were just primitive pictorial recipes for food preparation.
In fact, the most ancient recipe discovered, according to historians is a series of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, we have two interesting cookery books which were published in the 1300s - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of food prepared for the rich and powerful of the time. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices led to a torrent in cookery books, most of which still exist in private cookery archives. For the next few years, the upper-class families of Europe tried to lay on the most extravagent meals, and consequentially chefs and their recipes were greatly in demand. Nevertheless, it was during the nineteenth century the formal cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and recording the recipes that were being prepared for the better households. The introduction of the TV brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Peanut Shrimp Chili recipe.
