California Shrimp Stir Fry

Ingredients

Stir-Fry | Serves 24
1 kg (3 kilogram) Peeled, deveined shrimp
60 ml (175 milliliters) Club House Signature Blends Roasted Garlic & PeppersRoasted Garlic Peppers660 GR
30 ml (90 milliliters) Vegetable oil
2 liters (6 liters) Cooked Basmati rice
500 ml (1 1/2 liters) Quick and Easy Peanut Sauce (recipe below)
125 ml (375 milliliters) Sliced green onions
Quick and Easy Peanut sauce | Serves 24
125 ml (375 milliliters) Peanut butter
45 ml (125 milliliters) Soy sauce
30 ml (90 milliliters) Cocount milk
5 ml (15 milliliters) Sugar
5 ml (15 milliliters) Club House ® Chipotle Chili Pepper, Ground
2 ml (7 milliliters) Club House Granulated GarlicGarlic Granulated700 GR
375 ml (1 1/10 liters) Water

For Stir-Fry: Toss shrimp with seasoning. Heat vegetable oil in sauté pan and cook shrimp until pink. Do not overcook.
For Quick & Easy Peanut Sauce: In saucepan combine all ingredients. Bring to boil over medium heat stirring frequently. Simmer 3 minutes.Serving Instructions: Place 250 mL rice on a plate. Top with 125 g shrimp and 60 mL peanut sauce. Garnish with 15 mL green onions.