Best Grilled Shrimp Satay With Peaches And Bok Choy Recipes

Shrimp Satay image

Provided by ratherbeswimmin

Time 1h4m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water.
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.
Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat.
Sprinkle spice mixture over the shrimp; toss to coat.
Cover and refrigerate for 20-30 minutes.
Thread shrimp on skeweres.
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).
Serve warm with satay sauce.

Nutrition Facts : Calories 183, Fat 13.8, SaturatedFat 2.5, Cholesterol 53.6, Sodium 839.9, Carbohydrate 6.5, Fiber 0.9, Sugar 4.5, Protein 9.8

Shrimp Satay With Garlic Peanut Sauce image

Provided by ladyroseofrohan

Categories Thai

Time 55m

Yield 30 satays, 10 serving(s)

Number Of Ingredients 23

1 small onion, chopped
4 garlic cloves, chopped
3 large stalk fresh lemongrass, sliced
1/4 cup fresh ginger, minced
1/3 cup vegetable oil
1 tablespoon ground coriander
1 tablespoon honey
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon coarse sea salt
30 large shelled prawns (about 1 3/4 lb)
1/4 cup minced onion
2 garlic cloves, chopped
1 large stalk fresh lemongrass, sliced
1 tablespoon vegetable oil
1 tablespoon ground coriander
2 tablespoons Thai sweet chili sauce
1/2 cup coconut milk
1 tablespoon tamarind paste
1 tablespoon evaporated unbleached cane sugar (or regular sugar)
2 1/2 tablespoons natural-style peanut butter
1 teaspoon salt

Steps:

In food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In large skillet, heat the oil. Add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes.
Add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. Scrape into a bowl and let cook completely.
In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours.
Soak 30 small bamboo skewers or 10 large in water for 30 minutes. Light the grill. Thread the shrimp onto the skewer, stretching them out. If skewers are long, put 3 shrimp on each.
Grill on high for 1 1/2 minutes per side, until nicely charred. Serve immediately with sauce.
For sauce: In food processor, combine onion, garlic, and lemongrass, and process to a paste.
In a large skillet, heat the vegetable oil. Add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. Add the coriander and cook until fragrant, about 2 minutes. Add Thai chili sauce and cook, stirring, for another 2 minutes. Add coconut milk and boil over high heat until thickened, about 2 minutes. Stir in tamarind concentrate, sugar, and peanut butter until smooth. Remove from heat and season with salt. Let cool: transfer to a bowl. Can be refrigerated for up to two days.

Nutrition Facts : Calories 196.4, Fat 13.6, SaturatedFat 3.9, Cholesterol 22.7, Sodium 621, Carbohydrate 15.9, Fiber 1.4, Sugar 12.3, Protein 4.2

Grilled Shrimp Satay with Peaches and Bok Choy image

Number Of Ingredients 10

6 tablespoons smooth natural peanut butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chile paste, such as sambal oelek
9 tablespoons peach nectar
3 peaches or nectarines, each cut into 6 wedges
16 large shrimp, peeled and deveined
6 heads of baby bok choy, halved lengthwise
Special equipment: Gas or charcoal grill

Steps:

Prepare a grill to medium-high heat.
Whisk the peanut butter, sugar, vinegar, soy sauce, chile paste, and 5 tablespoons of the nectar until smooth; season sauce with pepper.
Arrange the peaches, shrimp, and bok choy on the grill. Brush with the remaining 4 tablespoons nectar; brush lightly with 1/4cup sauce. Sprinkle with salt and pepper. Grill until the peaches are slightly charred, the shrimp are just opaque in the center, and the bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
Mound the shrimp, bok choy, and peaches on a platter. Drizzle with some sauce. Serve with the remaining sauce.