Spicy Shrimp and Peanut Sauce

 We love the taste and flavors of Asian food, especially when they have a sassy kick and bite.  I spike up this one-pot meal (which takes less than a half hour start to finish) with red pepper flakes and a finely-diced chili pepper. It's impossible to have only one helping, so I always make a large amount. First time, I serve it hot out of the pot with a glass of Chardonnay or Pino Grigio. Cold leftovers are sensational with a frosty Kirin beer. Both hot and cold versions go well with a tossed salad of lettuce, carrots and miso ginger dressing.

One package of Udon noodles (find in your grocer's Asian food aisle)
One bottle of Peanut Sauce (Our favorite: Whole Foods Organic 365 Private Label)
2 lbs. cooked shrimp
3 large cloves fresh garlic, chopped finely
One bunch scallions, cut on bias, into 1/4" pieces
2 tbsp. butter
1 tbsp. extra virgin olive oil
1/2 tsp. red pepper flakes
1 tsp. fresh ginger, diced finely, or 1/4 tsp. dried ginger
Kosher salt and freshly-ground pepper to taste
1 small jalapeño pepper, diced finely
1/2 hothouse or organic cucumber and 2 tbsp. cilantro for garnish
Lemon wedges for serving

Chop cilantro, peel and julienne cucumber, and set aside for garnish.

Boil water for noodles.  While noodles are boiling, heat butter and olive oil in large non-stick pan.When butter is sizzling, add shrimp and garlic. Cook until shrimp give up their liquid, about three minutes. Push to one side of pan and add scallions. Sauté until scallions are wilted, 1-2 minutes. Sprinkle with red pepper flakes, diced jalapeño, ginger, salt and pepper to taste.  Cook another minute.  Add 1/3 cup peanut sauce. Mix well, turn off heat.

Drain noodles. Pour into serving bowl, add rest of sauce, and mix well.

Add shrimp mixture to noodles. Mix, garnish with cucumber and cilantro, serve with a wedge of lemon.  In the photo below, I added a tiny stalk of broccoli for extra crunch. Enjoy!!