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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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In Middletown, Delaware, Helen Gilden gives shrimp a taste of the Orient. Soy sauce and peanut butter are combine in a sauce that glazes the shrimp nicely as she grills them. I like to serve these kabobs as an appetizer when I'm entertaining, Helen notes. Ingredients:
1/4 cup sugar |
1/4 cup reduced-sodium soy sauce |
1/4 cup reduced-fat creamy peanut butter |
1 tablespoon water |
1 tablespoon canola oil |
3 garlic cloves, minced |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
Directions:
1. In a small saucepan, combine the first six ingredients until smooth. Cook and stir over medium-low heat until blended and sugar is dissolved. Set aside 6 tablespoons sauce.
2. On eight metal or soaked wooden skewers, thread the shrimp. Brush with remaining peanut sauce. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes or until shrimp turn pink, turning once. Brush with reserved sauce before serving. Yield: 8 servings.
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