Southern-Style Peanut Noodles
Yields: 4-6 servings
  • ⅔ cup creamy peanut butter
  • ½ cup water
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon hot sauce
  • 1½ teaspoons sugar
  • ¾ teaspoon kosher salt, divided
  • 6 slices thick-cut bacon
  • 1 pound large fresh shrimp, peeled and deveined (tails left on)
  • 6 cups (½-inch-thick) sliced collard greens
  • 2 cloves garlic, finely chopped
  • ½ pound linguini, cooked according to package directions
  • ¼ cup chopped salted cocktail peanuts
  • Quick Pickled Cucumbers (recipe follows)
  1. In a medium bowl, whisk together peanut butter, ½ cup water, vinegar, hot sauce, sugar, and ½ teaspoon salt until smooth.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet. Increase heat to medium-high.
  3. In a large bowl, toss together shrimp and remaining ¼ teaspoon salt. Add shrimp to skillet; cook, turning occasionally, until pink and firm, 4 to 5 minutes. Remove from skillet.
  4. Add collard greens and garlic to skillet; cook until greens are wilted, 2 to 3 minutes. Remove from heat. Add cooked pasta, shrimp, and peanut butter mixture, tossing gently to coat. Sprinkle with peanuts. Crumble bacon, and sprinkle over pasta mixture. Serve with Quick Pickled Cucumbers.
Recipe by Taste of the South at