Recipe of the Week: Shrimp Satay with Peanut Sauce
If you are looking for a fun recipe that is easy to prepare and delicious, look no further. I love shrimp, and the satay marinade turns into a dipping sauce that gives the shrimp the zing that it needs and the peanut sauce give it the perfect finish to the dish. Many times I serve the shrimp satay with oriental noodles for a more filling dinner. Makes 16 pieces. (Chef tip: Rinse shrimp under cold water and dry them well before you marinate them in the refrigerator.)
1 cup soy sauce
1/2 cup lime juice
1 tablespoon molasses
2 teaspoon ginger, grated
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
32 shrimp, about 2 pounds, peeled and deveined
16 skewers, soaked in water
Combine soy sauce, lime juice, molasses, ginger, pepper, and garlic in a 9-by-13-inch baking dish. Skewer shrimp onto each of 16 skewers. Marinate at room temperature for about 10 minutes.
Cook skewers on the grill, basting occasionally with the soy mixture, about three minutes per side. Transfer remaining marinade to a small saucepan and bring to a boil (needs to get over 165°F). Remove from heat. Transfer to a dipping sauce bowl.
When the shrimp skewers are cooked, transfer to a serving platter and serve with peanut sauce and soy dipping sauce.
PEANUT SAUCE:
(makes about 2 cups)
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, peeled and minced
3 tablespoons warm water (may need more)
1 teaspoon garlic-chile paste
2 tablespoons fresh lime juice
1/2 cup peanut butter
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
Whisk all ingredients together until smooth and creamy. Add more water if the sauce feels too thick (each brand of peanut butter will slightly change the consistency of the sauce).