Shrimp Satay (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
1 cup thai peanut sauce, recipe follows |
2 tablespoons chinese black bean sauce |
1 teaspoon hot sauce |
cooking spray |
wooden or metal skewers |
1 1/2 pounds large or jumbo shrimp, peeled and deveined |
Directions:
1. 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.
2. 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.
3. Serve the shrimp with the warm peanut sauce on the side for dunking.
4. Thai Peanut Sauce:
5. 3 cups reduced-sodium beef broth
6. 2 tablespoons reduced-sodium soy sauce
7. 2 tablespoons creamy peanut butter
8. 2 teaspoons toasted sesame oil
9. 1 teaspoon hot sauce
10. 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.
11. 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.
12. Yield: approximately 3 1/2 cups
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