Recipe - Peanut Shrimp Chili

1 Onion, chopped fine
2 tablespoon Peanut oil
One half teaspoon Dried oregano
One half teaspoon Ground ginger
2 pound Cleaned shrimp
One fourth cup Water
1 cup Cooked white kidney beans
One fourth cup Peanut butter
3 Minced cloves of garlic
1 teaspoon Ground cumin
1 teaspoon Dried dill
2 tablespoon Chili powder
1 cup Clam juice
2 teaspoon Tomato paste
salt and pepper to taste

Cook onion in oil until soft and translucent; add the minced garlic and
cook, stirring all the while, for about a minute. Don't let the garlic
burn. Add cumin, dill, oregano, ginger and chili powder and cook, stirring
all the while, for about 2 minutes more. Add the shrimp and then quickly
add the clam juice, water and tomato paste (I mix them together as part of
the prep, then add them to the pot). Quickly stir in the beans, season to
taste with salt and pepper (I use no salt and a "pepper melange" of green,
pink, white and black peppercorns). Increase the heat and, as soon as the
mixture starts to boil, remove from heat, whisk in the peanut butter,
adjust seasoning, and serve over rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini