No Sweat(ing)!

Recently, Ben picked up the phrase, “No Sweat!” But his version is, “No Sweating!” I’m not sure what makes it so amusing to take it from an affirmation that everything’s cool to the imperative, but it makes me giggle.

We made Thai Shrimp Swoodles (Sweet Potato “Noodles”) this week. The recipe was super easy (No Sweat!) and we backed down the spice (No Sweating!) 

Part of what made this cooking venture so easy is that Phil makes a great peanut dipping sauce, so he led the charge on the sauce the day before we Ben’s Day Wednesday-ed it up. We used some of the sauce for this recipe and saved the rest for later in the week as a dipping sauce for summer rolls. It’s a good week.

Thai Shrimp and Swoodles

1 cup peanut sauce*

24 ounces sweet potatoes cut into spiral “noodles” (we used frozen, thawed)

1 pound fresh shrimp (we used uncooked frozen, thawed)

Chili lime seasoning

Salt and pepper

1/4 cup crushed peanuts

Cilantro

Preheat oven to 375º. Spread swoodles on a dry sheet pan and bake for 10 minutes. Add shrimp and seasoning (chili lime seasoning, salt and pepper to taste). Bake another 8-10 minutes, or until shrimp is opaque, but still has a snap when you bite into it.

Toss with most of the sauce. Serve topped with crushed peanuts, cilantro, and more peanut sauce.

 *Original Peanut Sauce Recipe: https://bensdaywednesday.com/the-peanut-butter-falcon-edition/

*Phil’s ever-tweaked new and improved peanut sauce recipe

1 cup peanut butter

1 cup water

1 1/4 cup low sodium soy sauce

Juice of 2 lemons

2/3 cup brown sugar

1 tablespoon minced garlic

1 tablespoon Sriracha sauce

1 bay leaf

Whisk together ingredients and bring to simmer over medium heat, stirring frequently. Remove bay leaf and serve. Can be kept, chilled, up to a week. This is good with grilled chicken kabobs, summer rolls, noodles, or sweet potato swoodles with shrimp.