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Number of Servings: 4Ingredient: 1 lb. Ocean Garden® Mexican Shrimp4 Filet mignon steaks (5 to 6 oz. each)2 Tbsp Tamari or soy saucePeanut Ancho Chile Sauce2 or 3 Ancho chile peppers (dried poblano peppers)Hot water3 Tbsp Rice vinegar1/4 to 1/3 cup Beef broth2 tsp Ginger, fresh shredded1/2 tsp Lime peel, fresh shredded1 clove Garlic, pressed or minced1 - 14 oz. can Unsweetened coconut milk2 Tbsp Brown sugar2 Tbsp Peanut butter1 Tbsp Tamari or soy sauce1 Tbsp Lime juice1 Tbsp Cilantro, choppedInstructions: Peel and devein shrimp, leaving tails on. Trim steaks if needed and refrigerate. Combine 2 Tbsp tamari sauce and olive oil. Set aside. Peanut Ancho Chile Sauce Cover dried peppers with hot water and soak until soft, 30 to 60 minutes. Drain and pat dry. Remove stems and seeds; chop and set aside. Bring vinegar, beef broth, ginger and lime peel to a boil. Add garlic and chopped chili peppers; cover and simmer for 20 minutes, adding more broth if needed. Puree in blender or food processor with 1/2 cup coconut milk; add more milk if needed. Return pureed mixture to saucepan. Add remaining coconut milk, brown sugar, peanut butter and 1 Tbsp tamari sauce. Bring to a boil and simmer 5 to 8 minutes, stirring occasionally, until mixture blends and thickens slightly. Stir in lime juice. Keep warm. (Makes 2 cups.) To Cook Shrimp and Filets Brush shrimp and filets with tamari and olive oil; let stand for 15 to 20 minutes. Grill or broil filets 3 to 4 inches from heat, 4 or 5 minutes per side, brush with tamari and olive oil while cooking. Serve on warm dinner plate with 2 or 3 Tbsp sauce. Fresh herb garnish, optional. Source: Courtsey of Ocean Garden Average: 5 Average: 5 (2 votes)