Shrimp with Peanut Sauce	Print this Recipe

Shrimp with Honey Peanut Sauce and Peach Chutney

16 jumbo (10-15/pound) shrimp, peeled and deveined
For the peanut sauce:
3 Tbs. sesame oil
1 c. peanut butter
½ c. mirin
½ c. rice wine vinegar
2 Tbs. soy sauce
2 Tbs. balsamic vinegar
1 shallot, chopped
2 Tbs. green onions, chopped
1 clove garlic, chopped
2 Tbs. grated fresh ginger
2 Serrano chilies, chopped
1½ c. chicken stock
½ c. Burleson's Pure Honey
½ bunch fresh cilantro
Lime juice
Salt & pepper

For the Peach Chutney:
1 c. fresh orange juice
1 green onion, chopped
1 shallot, chopped
1 clove garlic, chopped
1 Serrano chili, chopped
1 Tbs. fresh ginger, chopped
1 tsp. chili powder
1 tsp. curry powder
4 Texas peaches, peeled and cubed
¼ red bell pepper, fine julienne
½ Tbs. finely chopped mint
½ Tbs. finely chopped basil

To make the Honey Peanut Sauce:
Combine all ingredients in a medium saucepan and cook for 10 minutes or until volume is reduced by two-thirds. Puree in blender then strain. Keep warm until ready to serve.

To make the Peach Chutney:
Combine orange juice, green onion, shallot, garlic, chili, ginger, chili powder and curry powder in a saucepan and boil gently until ¼ cup of liquid remains. Strain.
In a bowl, mix peaches, bell pepper, mint and basil, then stir in strained sauce. Refrigerate until ready to serve.

To serve:
Heat sesame oil in a large sauté pan and gently sauté shrimp until just pink.
Spread Honey Peanut Sauce on each serving plate. Place Peach Chutney in the center of the plate and place the cooked shrimp on top.

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