Vegetable (or Shrimp) Satay Skewers (Robin Miller) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Not only a great meal, shrimp satay is fun finger food and a super addition to any party tray. Use leftover peanut sauce, thickened with[ tangy black bean sauce and livened up with hot sauce and you've got a great dip for skewered shrimp. The sauce is perfect with vegetables too. I like to serve this dish with Asian noodles or rice and snap peas on the side.] Ingredients:
1 cup spicy or mild peanut sauce, recipe follows |
2 tablespoons black bean sauce |
1 teaspoon hot sauce |
cooking spray |
1 pound large shrimp, peeled and de-veined |
1 cup reduced-sodium chicken broth |
3 tablespoons creamy (or crunchy) peanut butter |
2 tablespoons reduced-sodium soy sauce |
1 teaspoon toasted sesame oil |
1 teaspoon hot chili oil, or more to taste (leave this out for mild sauce) |
2 tablespoons chopped fresh cilantro leaves |
Directions:
1. Wooden or metal skewers
2. In a small saucepan, combine reserved peanut sauce, black bean sauce and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.
3. Meanwhile, coat a stove-top grill pan, griddle or large skillet with cooking spray and set pan over medium-high heat. Skewer shrimp on skewers, leaving a little space between shrimp to allow for even cooking. Add shrimp skewers to hot pan and cook 5 minutes, until bright pink and cooked through, turning frequently.
4. Serve shrimp with peanut sauce on the side (for dunking!).
5. Spicy (or Mild) Peanut Sauce:
6. In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
7. Yield: makes 1 cup; 4 servings
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