Best Shrimp Satay With Pink Grapefruit And Guacamole Recipes

Shrimp Satay image

Provided by Robin Miller : Food Network

Time 37m

Yield 4 servings

Number Of Ingredients 10

1 cup Thai Peanut Sauce, recipe follows
2 tablespoons Chinese black bean sauce
1 teaspoon hot sauce
Cooking spray
1 1/2 pounds large or jumbo shrimp, peeled and deveined
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

Steps:

In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
Serve the shrimp with the warm peanut sauce on the side for dunking.
In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Shrimp and Grapefruit Skewers image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 4 to 5 servings

Number Of Ingredients 10

2 tablespoons fresh grapefruit juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh mint
1 teaspoon grapefruit zest (1/2 grapefruit)
1/2 teaspoon Calabrian chile paste
1/8 teaspoon kosher salt
1 pound large (size 16-20) shrimp, peeled and deveined
1 grapefruit, peeled and segmented
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil

Steps:

For the dressing: In a small bowl, whisk together the grapefruit juice, oil, mint, zest, chile paste and salt. Set aside to let the flavors marry.
For the skewers: Preheat a grill pan set over medium-high heat. Skewer one shrimp in a "C" shape, followed by a grapefruit segment, then followed by another shrimp. Continue skewering the remaining shrimp and grapefruit segments. Sprinkle the salt evenly over the skewers and drizzle with the olive oil. Grill the skewers until cooked through and opaque, about 3 minutes per side. Spoon the dressing over the shrimp and serve.

Perfect Guacamole image

Provided by Food Network

Categories appetizer

Time 15m

Yield 12 to 14 servings

Number Of Ingredients 10

6 to 8 ready-to-eat avocados, cubed
1/3 cup fresh cilantro leaves, chopped
2 overripe medium tomatoes, diced
1/2 red onion, diced
1/2 lime, juiced
1/3 large jalapeno with seeds, minced
Large pinch of cumin
Pinch of kosher salt
Pinch of freshly ground black pepper
1 bag organic white corn tortilla chips

Steps:

Put the avocado cubes in a glass bowl. Add the cilantro, tomatoes, red onion, lime juice, jalapeno, cumin, salt and pepper. Gently, using 2 wooden spoons or paddles, work from the outside blending until the avocado cubes start to break up yet chunks still remain. Work slowly, taking time to ensure the guacamole stays chunky and creamy.
If not serving immediately, press a piece of plastic wrap directly on top of the guacamole to cover it completely so it doesn't brown. When ready to serve the guacamole, garnish with a tortilla chip in the middle of the bowl. Serve with the remaining chips on the side for dipping.