Aretha Franklin’s peanut butter shrimp

The Queen of Soul popped by TODAY's kitchen to talk about going on tour and share one of her favorite recipes.

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    • 2-3 pats butter
    • 8-10 medium-sized shrimp with heads, tails and shells off, and deveined underneath
    • 2 Tbsp smooth peanut butter
    • Dash of soy sauce
    • Cayenne pepper, to taste
    • Crushed red pepper, to taste
    • 2 cloves garlic, minced


Baking Directions:

Melt butter in saute pan. Add shrimp, cook until pink. Stir in peanut butter and add soy sauce. Add cayenne pepper and crushed red pepper. Stir until peanut butter becomes a sauce. Turn down the heat and simmer for a few minutes. Serve with white fluffy rice (or potato salad, coleslaw, spaghetti or your favorite starch).