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.
- 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
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).