Recipe of the week
Shrimp Satay Skewer Shooters with Thai Spicy Peanut Sauce
By Host The Toast From Yummly
24 Ingredients 43 Minutes 710 Calories
Ingredients
- 1 1/2 pounds shrimp (peeled and deveined)
- 1/2 cup unsweetened coconut milk
- 1 clove garlic (minced)
- 1/2 tablespoon ground tumeric
- 1/2 tablespoon fish sauce
- 1 teaspoon red curry paste
- 1 teaspoon ground coriander
- 1/2 teaspoon sugar
- 1/4 teaspoon ginger (dried)
- 1 tablespoon coconut cream
- 1 can coconut milk
- 1 1/2 tablespoons red curry paste
- 1/4 cup peanut butter (unsweetened)
- 1/2 cup unsweetened coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 lime
- 2 tablespoons brown sugar
- Sriracha (to taste, optional)
- shredded carrots (optional)
- fresh cilantro (optional)
- fresh chives (optional)
- sprouts (optional)
- roasted peanuts (optional)
710 Calories SODIUM 59% DV 1410mg FAT 78% DV 51g PROTEIN 84% DV 43g CARBS 10% DV 29g FIBER 24% DV 6g
INSTRUCTIONS
FOR THE SHRIMP:
- In a large bowl, combine all ingredients except for the shrimp and mix well. Stir the shrimp in, cover, and marinate overnight in the refrigerator.
- Grill, sauté, or bake the shrimp (you can go free-style or thread the shrimp on bamboo skewers) until pink and cooked through.
FOR THE PEANUT SAUCE:
- Heat the coconut cream in a medium sized, heavy-bottomed pot over medium heat. Add the red curry and sauté for 1 minute.
- Add the remaining ingredients and simmer until thickened, about 3 minutes.
- Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay.
TO GARNISH:
- Add a spoonful or two of the Thai Spicy Peanut Sauce to the bottom of a disposable plastic cup for dipping. Sprinkle and arrange the garnish ingredients. Place the Shrimp Skewer in the cup and serve.
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