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Julia’s Thai Shrimp Skillet

Before we get into the yumminess you see above, indulge me a proud mama moment.
My friend Julia (who some of you may know as the “Bariatric Foodie Pledge List Minion”) took this picture. When she did this picture I gave her a few pointers, as I give many of my friends, on taking a good food photo. It was simple advice, really. I told her simply to:
  1. Not use an overly fussy plate.
  2. Find a source of natural light. (I love you, interwebz, but you folks kill my SOUL taking food pics under artificial lighting!!!) Basically if there is a window, go (during daylight of course) and put your plate there and take the picture!
  3. Try taking your picture from directly overhead. That’s the surest way to get a pretty shot with your phone.
  4. Lastly…for goodness sakes…back away from the food! 99.9% of gross food pics I’ve seen are gross because folks were too close to the food. Just baaaack it on up…

As you can see she followed my advice and that beautiful creation you see is the result.  Congrats, Julia! You have escaped the realm of gross food pictures. I’m proud of you!

Now…onto the yumminess. Chike Nutrition is, first and foremost, a maker of yummy protein powders. I’ve tried many and liked them (look out tomorrow for a comprehensive list of my favorites).

Recently, they came out with a new product: Chike PB. It’s peanut flour. What’s that? Well when a peanut is pressed for oil it leaves behind a powder, which contains most of the protein of the peanut and just a little bit of the fat. That’s peanut powder (also called peanut flour). It has about 85% less calories than peanut butter. Amazingly, Chike’s offering preserves 85% of the protein of a serving of peanut butter. Here’s how that shakes out.

Regular peanut butter (2 tbsp): 200 calories, 17g fat, 7g protein Chike PB (2 tbsp): 45 calories, 1.5g fat, 6g protein

And when you mix it into things like protein shakes, protein oatmeal and desserts, it tastes like peanut butter! Sweet, right?

Anyhoo, I gave a Chike PB sample to a few fellow Foodies and asked them to think of interesting and new ways to use it. As you can see, this is what Julia did with it. Since we posted this recipe I’ve made it several times and it never, ever fails!

A few notes, though:

  • If you need to watch your sodium, you can skip the fish sauce. If you’ve never heard of fish sauce, it’s a concentrated clear sauce made of anchovies, I believe. It’s commonly sold in Asian markets. Me being the salt addict salt connoisseur that I am I always have a bottle, but then again I actually have low blood pressure so this stuff probably pushes it to normal! Anyhoo…you can replace the fish sauce with your desired amount of regular salt and it will be fine.
  • Ginger! Do you use it regularly? If not, buy a really small knob. (TIP: When I go to the grocery store to get it, if I only need a little I am not above breaking a knob in half!) Other uses for it include making a tea for if you get nauseous and ginger also goes really well in fallsy type baked recipes, especially those including apples!
  • Lastly, if you don’t like shrimp, are allergic to shrimp, or shrimp simply freak you out…you know what I say…PLAY WITH YOUR FOOD!
Julia's Thai Shrimp Skillet
Print Recipe
    Servings Prep Time
    4 servings 60 minutes
    Cook Time
    30 minutes
    Servings Prep Time
    4 servings 60 minutes
    Cook Time
    30 minutes
    Julia's Thai Shrimp Skillet
    Print Recipe
      Servings Prep Time
      4 servings 60 minutes
      Cook Time
      30 minutes
      Servings Prep Time
      4 servings 60 minutes
      Cook Time
      30 minutes
      Ingredients
      Shrimp
      Peanut Sauce
      The Veggies
      Servings: servings
      Instructions
      1. Combine the marinade ingredients in a zip-top storage bag and add your protein. Marinate at least 30 minutes.
      2. Place a skillet over medium-high heat and allow it to get hot, add peanut oil and sweet potato (add potato immediately as peanut oil begins to smoke very quickly). Stir about 3-4 minutes or until it starts to become tender then add the remaining vegetables and stir, sauteeing until the vegetables are as soft as you want them to be.
      3. While your veggies are cooking, combine peanut sauce ingredients in a bowl and whisk (Julia used her Magic Bullet Blender). Make sure all peanut powder is incorporated and you don’t see any dry powder!
      4. Drain your protein from the marinade liquid and add to the pan, along with the peanut sauce and stir until warmed through.
      5. Serve warm with cilantro and peanut garnish.
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      3 comments

      1. Kathleen Roberts

        Sounds delicious!! May have to try it with chicken!! Thanks for sharing the recipe!

      2. Maryann Forest

        Like I said your like your own reality show with curve balls. Love it.

      3. cris martin

        Love your methods & madness.

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