Julia's Thai Shrimp Skillet

Before we get to this yumminess, THANK YOU to everyone who pledged a goal for week one of the Bariatric Foodie Pledge! You can find the official week one pledge list (in alphabetical order) here. Remember that you must check-in on your goal at the end of the week to be eligible for this week’s prize, sponsored by Chike Nutrition. Week one check-ins open at 12 p.m. EST Saturday, February 8and end 12 p.m. EST, Sunday February 9 (which is also when week two pledging begins).

If you’re going, “What the heck is a Bariatric Foodie Pledge?” click here.

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 oatmealand 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. This comes by way of Julia, one of the finalists for the grand prize from last year’s Pledge, might I add!   

Julia’s Thai Shrimp Skillet

Ingredients:

Shrimp (or protein of choice)

• 1 lb. shrimp, cooked (25 ct. size or so) OR a pound of your favorite protein, cut into pieces and cooked
• Juice from one lime
• Zest from one lime
• 2 tbsp. fish sauce (if there’s an Asian section in your grocery store, check there. If not, you can omit)
• 2 tbsp. peanut oil
• 2 tsp. grated fresh ginger
• 2-3 cloves of garlic, crushed 

Peanut Sauce

• 6 oz. coconut milk
• 5 tbsp. Chike PB powder
• 1 tbsp lime Ponzu (again, check the international food aisle OR you can use soy sauce mixed with a squirt of lime juice)
• 1 tbsp. fish sauce
• 2 tbsp. Thai garlic chili sauce (this also tends to be in the international food aisle although it may be with other marinades – if you like spicy food, use the same amount of sriracha)
• 2 tsp. grated fresh ginger
• 2-3 cloves garlic, crushed 

The Veggies

• ½ a sweet red pepper, cut in strips
• ½ an orange sweet pepper, cut in strips
• 1 medium onion, cut in strips
• ½ a sweet potato, diced
• 1/3 of an eggplant, diced
• ½ - ¾ c. grape tomatoes, halved

Topping: fresh cilantro & roasted peanuts.

Directions:

Combine the marinade ingredients in a zip-top storage bag and add your protein. Marinate at least 30 minutes.

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.

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!

Drain your protein from the marinade liquid and add to the pan, along with the peanut sauce and stir until warmed through.

Serve warm with cilantro and peanut garnish!

"Why are you telling me all this, Nik? You're giving away the protein, not the PB!"

Good question! All will be revealed...TOMORROW! Bwahahahaha! (I've been dying to do an evil laugh. Indulge me, ok?)

Seriously. Check back to the blog tomorrow and you'll find out WHY I'm telling you about Chike PB. Because there's always a method to my madness.