One Bite Better: You can never have too much garlic...

Body Rock.TV is a popular fitness website that seems to be all the rage among my friends. Personally, I find this chick and her monster pseudo breasts slightly irritating. But she is strong as an ox! And every now and then she posts a recipe that I think I can do a little better on. This is one of them:

(Really) Spicy Peanut Shrimp

serves 4

*I used Jasmine rice because it's what I love and what I have a 25lb bag of. However, if you really want to be good you should use brown rice. It's just as tasty, and it doesn't expand to a brick in your stomach like white rice. I also really bulked up the garlic. I used 6 HUGE cloves, which I know sounds like a lot, but just adds to the wonderful spiciness of the dish. I know if this recipe could speak, it would forgive me. I just hope my co-workers will.... : )

2 cups jasmine rice

1 lb shrimp, peeled and deveined

1 medium red onion (approx. 1 cup) diced and divided into 1/3 cup and 2/3 cup portions

2 TBS extra virgin olive oil

4 inch piece ginger root, cut in 1 inch chunks

4 TBS crunchy peanut butter (all natural, no sugar added, just mashed peanuts)

2 TBS honey

1/2 tsp red pepper flakes

1/4 tsp cayenne pepper

8 large fresh basil leaves

juice from 1/2 orange

Prepare rice according to package directions.

In a large skillet heat olive oil over medium heat. Add 2/3 cup red onion, garlic and red pepper flakes and cook til onions are translucent, about 6 minutes. Be careful not to brown the garlic.

Add shrimp to onion mix, allow to cook til pink, roughly 5 minutes. Remove from heat and cover to keep warm.

To food processor add remaining onions and ginger. Pulse to break down but keep pieces chunky (you want the sauce to have some texture). Add peanut butter, honey, cayenne pepper, orange juice and 3 TBS water and pulse to combine. Lastly add basil leaves and pulse once or twice to break up the leaves.