Southern Peanut Growers Update

Southern Peanut Growers

Dr. Jackie Talks Peanuts on Women’s Health Month Satellite Media Tour

May is Women’s Health Month which is a perfect time to highlight the many positive attributes of peanuts which can benefi t a woman’s health. On May 7, Jacqueline Walters, MD, FACOG did just that during 28 interviews with television and online media outlets via satellite from an Atlanta studio. These interviews, sponsored by Southern Peanut Growers in conjunction with Olay and Dr. Scholl’s, had a cumulative audience of 12.7 million people and an advertising value of more than $275,000.

Dr. Jackie started each segment with the saying “you are what you eat” and pointing out that peanuts are a super food with protein, fi ber and heart-healthy fats in every bite. She spoke about the benefi ts to a woman’s health of eating one serving of peanuts fi ve times per week.

Dr. Jackie is a practicing OB/GYN in Atlanta and a well-known television personality through her many television appearances and the show “Married to Medicine” on Bravo TV. She also is the author of “The Queen V” and hosts a podcast “Dr. Jackie’s Point of V.” She is committed to combining traditional and cutting-edge medicine with a focus on the mind, body, and spirit. As a breast cancer survivor, she is a vocal proponent of regular health screenings.

Southern Peanut Growers Sends Peanut Products to Chefs

Southern Peanut Growers began work on a chef loyalty program with a shipment of peanut products to 15 chefs across the Southeast. Each chef received a package containing peanut butter, fried peanuts, peanut powder, green peanut oil, a peanut butter spreader, a double walled steel cup and nutrition, farmer, and sustainability information about peanuts. Each chef is encouraged to create peanut items with the products to share with SPG on social.

The chefs will receive additional communications and content from SPG over the next fi ve months. This program is being conducted in partnership with Eat Y’all and The Peanut Institute.

Peanut Butter Noodle Nests with Spicy Orange Shrimp

Ingredients:

1 tablespoon sriracha sauce 1/4 cup orange marmalade 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon grated ginger 8 ounces shrimp, peeled, de-veined 2 12-ounce packages ramen noodles, cooked according to package directions 1/4 cup onion, diced 1/4 cup red pepper, diced 2 tablespoons peanut oil 2 cloves minced garlic 1/4 cup coconut milk 1/4 cup creamy peanut butter 1/4 cup Island teriyaki sauce 2 teaspoons crystalized ginger 1 teaspoon hot pepper fl akes (or to taste) 2 tablespoons brown sugar 1 cup coleslaw mix Scallions, for garnish

Marinade Directions:

In a medium bowl, combine sriracha, marmalade, soy sauce, vinegar and grated ginger. Stir to combine and add shrimp. Refrigerate for 20 minutes.

Sauce Directions:

In a large skillet over medium heat, sauté onion and pepper in peanut oil until tender. Add garlic and cook an additional minute. Reduce heat and add coconut milk, peanut butter, Island teriyaki sauce, crystalized ginger, hot pepper fl akes and brown sugar. Simmer sauce 2 to 3 minutes adding additional coconut milk as needed. Pour off 1/4 cup of sauce and add ramen noodles to remaining sauce.

To Serve:

In a large skillet over medium heat, cook shrimp 2 to 3 minutes on each side until tender. Move shrimp to outer edge of pan and cook coleslaw mix in center just until it starts to wilt. Add wilted slaw mix to ramen sauce mixture. Divide ramen among four plates and top with 4 or 5 shrimp. Garnish with reserved sauce, peanuts and scallions if desired.