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
Academics have traced the existence of recipes back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, generally, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians is a collection of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of his times used many spices and herbs, including a few you will know such as basil, mint and parsley. As our culinary historical trip moves to more modern times there are two recipe books published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are nothing to do with the indian food that is served today, but rather descriptions of the types of meals cooked for the rich people of that time. In the 15th century, the Crusaders brought back a variety of foods and spices from the holy land, including spices like coriander, basil and rosemary. These new spices and herbs was responsible for a surge in publications on food, the majority of which still exist in academic collections. Over the next few centuries, the powerful families of Wesstern Europe competed to serve up the most extravagent banquests, and consequentially the best chefs and their recipes were at a premium. Even so, it was during the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe books are highly popular as a result of better eduction, people having increased leisure time and having more money to spend. The introduction of television brought us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Peanut Shrimp Chili recipe.
