If you love peanut butter, this may give you peanut butter overload! I had a bit of an egg roll disaster today.You absolutely have to make sure you have the edges sealed or you will have the innards of the egg roll floating all over the oil. Also I found a frying pan works better to fry these in with about a inch of oil. Fry them seam side down and then flip. This will ensure your egg roll is intact. Here is the link to that recipe: http://tinkmomfoodie-foodobsession.blogspot.com/2012/03/peanut-butter-and-shrimp-egg-rolls-and.html
Now here's the Thai coconut shrimp part. For this recipe you may use reduced fat coconut milk or even reduced fat peanut butter for that matter. I had a limited number of shrimp for this recipe so I cut them in half and only left a few whole. Also fish sauce only comes in huge containers! Good news is it lasts forever!
1 can coconut milk (found either in Asian aisle or Hispanic aisle)
1 lb cooked linguine
1/2 red pepper diced
1/2 onion diced
1-2 tsp Fish Sauce
1-2 tsp red chili paste (be carefully here! It's really hot!) like Sambol
1 pinch cayenne
1 pinch salt and pepper
1 clove garlic
1 lb shrimp deveined and tails removed
1/2 cup smooth peanut butter
dry roasted peanuts for garnish
This recipe comes together really quick. In a sauce pan brown the onion and red pepper until the onions are translucent. Add the coconut milk and then the peanut butter. On medium low heat begin to add the PB and stir. Lower the heat so the sauce stays at a simmer. Continue string the peanut butter into the sauce. Add the shrimp and the pinch of cayenne. Cook shrimp until no longer opaque. About 3-4 minutes. Drain the pasta and add to the sauce. Season with salt and pepper. And there you have it. I keep the chili and fish sauce at the table so people can adjust to their taste.