by Chef Justin Timineri Florida's Culinary Ambassador

Peanuts are a fun and versatile food with deep roots in Florida agriculture. Most people think of the peanut as a nut, when in fact, it is a legume, part of the same family as peas and beans. Originally thought by most to have come from China or South America, peanuts are cultivated in seven North Florida counties, year round. They are a staple in many African, Thai and Indonesian diets, and they are enjoyed salted, roasted, raw, in popcorn, ground into peanut butter, and in many more delicious ways. They are very high in protein and a good source of magnesium.

It is important to store peanuts properly. Shelled peanuts can last up to eight months in the refrigerator and can last three months unshelled. Both need to be in an airtight container. Peanuts are a near-perfect snack food and a healthy alternative to processed foods.

Supporting Florida’s agriculture is a fun and tasty way to enjoy great meals. Below is a favorite recipe of mine using several of Florida’s wonderful commodities. Enjoy….

FLORIDA PEANUT NOODLES WITH WILD SHRIMP

1 tsp. canola oil
2 tsp. fresh Florida ginger, finely chopped
2 cloves Florida garlic, peeled and finely chopped
1 Tbsp. light or low-sodium soy sauce
4 tsp. rice wine vinegar
1⁄2 tsp. Asian red chili sauce
1⁄3 cup natural-style smooth
Florida peanut butter
1⁄2 cup lower-sodium chicken broth
1⁄2 tsp. salt
8 oz. spaghetti or angel hair
12 oz. medium wild Florida shrimp, peeled and deveined
1 red Florida bell pepper, cored, seeded and julienned
1 cup snow peas, julienned
1 carrot, peeled and julienned

Heat oil over medium-high heat in a saucepan. Add ginger and garlic while stirring; cook for two minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth and salt. Cook, stirring, until peanut butter dissolves. Simmer over low heat seven minutes until thick and smooth. Meanwhile, cook pasta in salted boiling water about seven minutes. Add shrimp; cook three minutes. Add bell pepper and snow peas; continue cooking one minute longer. Drain. Season pasta with salt and pepper, arrange pasta on warm plate, and top with sauce and shrimp.

Makes four servings.

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