Shrimp Satay With Garlic Peanut Sauce Recipes

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.

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.

Steps:

• On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.