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Rigatoni Romesco with Grilled Shrimp
New holiday classics

Makes six servings Cooking time: 20 minutes 2 tablespoons Crisco 100 Percent Extra Virgin Olive Oil, divided, plus 1/3 cup olive oil 3 cloves garlic, divided and chopped 1 slice white bread 1 cup Jif Extra Crunchy Peanut Butter 12-ounce jar roasted red peppers, undrained 1/2 teaspoon red pepper flakes 2 (14.5-ounce) cans diced tomatoes 2 tablespoons chopped Italian parsley 2 teaspoons salt, divided 3/4 teaspoon black pepper, divided 2 tablespoons red wine vinegar 1 teaspoon chili powder 1 teaspoon paprika

3 pounds (about 3 dozen) large raw shrimp, peeled and deveined 16-ounce package rigatoni pasta, cooked according to package directions and kept warm Optional garnish: chopped Italian parsley, chopped peanuts or roasted red pepper strips Add 1 tablespoon oil and 2 cloves garlic to a large nonstick skillet on medium heat. Sauté and stir about 1 minute. Transfer garlic to small bowl. Add bread to skillet and cook 2 minutes on each side until toasted. Remove bread and tear into large pieces. Place sautéed garlic, remaining clove raw garlic, bread, peanut butter and roasted red peppers in food processor and purée well. Add in pepper flakes, tomatoes, parsley, 1 teaspoon salt, 1/4 teaspoon pepper, vinegar, chili powder and paprika; purée. With processor running, add 1/3 cup oil gradually through the feed tube and mix well. Return sauce to skillet and heat thoroughly. Keep warm. Heat grill. Season shrimp with remaining 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon oil in large bowl. Stir to combine. Grill about 2 minutes on each side or until opaque. Place pasta on large platter. Top with sauce, then shrimp. Serve hot. Garnish with Italian parsley, chopped peanuts and red peppers if desired. Serve hot. All materials courtesy of Family Features. For more sweet and savory holiday recipes with a peanut twist, visit