Shrimp Satay With Garlic Peanut Sauce Recipes

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SHRIMP SATAY



Shrimp Satay image

Provided by Robin Miller : Food Network

Categories     main-dish

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 SATAY



Shrimp Satay image

Shrimp rules at my house. My husband made these delicious skewers and I am reminded why I love this man so much .

Provided by ratherbeswimmin

Categories     High Protein

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

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