I had some fun on the kitchen this weekend. When we went for groceries the other night, I did what I usually do and built a meal as we wandered through the store. Broccoli looked good as usual, so into the basket went a bunch. Hmm… we haven’t had shrimp in a while. Green onions and red peppers were in good shape. We were getting a can of coconut milk for something else which wasn’t going to take the entire can, so I had that to work with. An asian meal was starting to take shape. I found some nice jalapeños for kick and the rest of what made sense for an asian meal.

So here’s what I ended up throwing together:

• 8-10 flowerets of Broccoli (halved)
• 2 carrots (sliced thinly on the diagonal)
• 3 green onions, sliced on the diagonal)
• 1 small red pepper (chopped coarsely)
• 8 oz mushrooms (cleaned and quartered)
• 2 thumbs of ginger (chopped)
• 3 red jalapeños (sliced thinly)
• 10 large shrimp (10-15 count), peeled and cleaned
• 1/3 can of coconut milk
• 1/4 cup peanut butter
• 1 lime (huiced)
• cilantro (minced)
• pasta (I used whole wheat fusilli)

Cook the pasta

Heat a stirfry pan over high heat. Stirfry the mushrooms in a bit of oil. Remove from the pan and set aside for later. Heat more oil. Add the green onions, stir a bit, and add the carrots and red peppers. Cook briefly until almost done. Remove from the pan and add to the mushrooms.

Heat more oil, add the ginger and chilis. toss and cook briefly. Add the shrimp and a couple pinches of 5 spice powder. Cook, until the shrimp is just done. Remove and add to the vegies.

Add a bit more oil to the pan if needed. Add the coconut milk, peanut butter, and lime juice. Stir until hot and blended. Add the cilantro and stir it in. Add the vegis and shrimp. Toss and serve.