Spicy Shrimp Satay

[farnfam]

Tried this for an appy this afternoon, Issue 28 page 8. It was very very very YUMMY. Give it a try, you won't be sorry
Cis

[Gourmet_Mom]

Sounds good Cis. I've got a good one, but if somebody wants to post this one, I'll give it a try. Did you try one of Jean's peanut sauces with it or did you have it with a ponzu sauce?

[farnfam]

It has recipes to go with it, so I didn't make any sauce for it. But next time I think I might
Here ya go:
Spicy Shrimp Satay
Makes: 7-10 Satays Total Time: 1 Hour + Marinating Rating: Intermediate


For the Green Curry Paste—
Blend in Food Processor:
1/2 cup packed fresh cilantro leaves
1/4 cup shallots (about 2 large), peeled, chopped
2 T. fresh ginger, peeled, chopped
1 T. lemon zest, minced (1 lemon)
1 T. lime zest, minced (1 lime)
1 T. fresh lime juice
1 t. ground coriander
1/2 t. ground cumin
1/2 t. ground black pepper
4 cloves garlic, chopped
4 serrano peppers, seeded, chopped
Salt to taste

Drizzle in:
3 T. vegetable oil

Marinate in Curry Paste:
1 lb. large (21–30 count) shrimp, peeled and deveined

Thread Shrimp onto Skewers and Grill. Serve Satays with:
Lime-Marinated Cucumbers and
Pineapple Pepper Relish

For the Lime-Marinated Cucumbers—
Toss Together:
2 cups cucumber, halved, seeded, thinly sliced into half-moons
3 T. fresh lime juice
1 T. sugar
Salt to taste

For the Pineapple Pepper Relish—
Combine:
1 cup fresh pineapple (about 1/3 whole), diced
1/4 cup shallots (2 large), peeled, thinly sliced
1/4 cup red bell pepper, diced
2 T. coarsely chopped fresh cilantro leaves
1 T. fresh lime juice
1 T. sugar
Salt to taste




Related Recipes:

Lime-Marinated Cucumbers

Pineapple Pepper Relish




Soak ten 12-inch bamboo skewers.

Blend all ingredients for curry paste, except oil in food processor until minced; scrape down sides of work bowl.

Drizzle in oil with machine running. Transfer paste to a bowl.

Marinate rinsed shrimp in curry paste; chill 1 hour. Mean-while, make cucumbers and relish.

Toss all ingredients together for Lime-Marinated Cucumbers and allow to marinate for one hour before serving.

Combine all ingredients for Relish and set aside. Preheat grill to high; brush grates with vegetable oil.

To thread shrimp, push a skewer through the head (the thick portion), then up through the tail. Thread on two more shrimp, alternating the direction of the tail.Place satays on grill so skewers hang off edge; cover and cook 2–3 minutes, or until shrimp are slightly charred. Flip satays, cover, and cook just until shrimp are done, 2–3 minutes. Serve with cucumbers and pineapple relish.

[Gourmet_Mom]

Thanks Cis! This is VERY different from mine. I've got it saved and listed for my next menu plan. This week is planned and purchased, but this is for the next week. Thanks again!

[cjs]

I've looked at this one ever since I rec'd the set of old volumes, but haven't done it yet. Good, eh? the pineapple relish sure looks good!

[pjcooks]

I use the pineaaple salsa recipe all the time on a hot baguette, with melted muenster cheese and jerk grilled chicken.

It's nice to hear the whole recipe is good!

PJ

[cjs]

Oh PJ, what's not to love with that combination.