 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Shrimp rules at my house. My husband made these delicious skewers and I am reminded why I love this man so much . Ingredients:
3 tablespoons smooth peanut butter |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
1 tablespoon granulated sugar |
1/2 teaspoon garlic granules |
1/2 teaspoon sesame oil |
1/4 teaspoon tabasco sauce |
1/2 teaspoon ground cumin |
1/2 teaspoon kosher salt |
1/4 teaspoon ground ginger |
1/4 teaspoon curry powder |
20 large shrimp, peeled and deveined |
2 tablespoons peanut oil |
Directions:
1. To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water.
2. Over medium heat, bring to a simmer; cook 1-2 minutes to thicken; set aside To make the shrimp: In a small mixing bowl, add the cumin, salt, ginger, and curry powder; stir to mix.
3. Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat.
4. Sprinkle spice mixture over the shrimp; toss to coat.
5. Cover and refrigerate for 20-30 minutes.
6. Thread shrimp on skeweres.
7. Grill over direct high heat for 2-4 minutes or until just opaque in the center and firm to touch (turn skewers halfway through grill time).
8. Serve warm with satay sauce.
|
|