Shrimp Satay
68 people added this to their Recipe Box
This recipe makes 4 servings servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 351 |
| pro | 23 g |
| total fat | 25 g |
| sat. fat | 10 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 129 mg |
| sodium | 545 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 21 |
| vit A | 4 |
| vit C | 8 |
| folate | 13 |
Lemongrass paste adds flavour without any hard bits. It is available in the produce section of most grocery stores.
Ingredients
- 1 lb raw jumbo shrimp
- 2 tbsp peanut oil or vegetable oil
- 1 tbsp minced fresh coriander
- 2 tsp grated lime rind
- 1 tbsp lime juice
- 2 tsp lemongrass paste or lime juice
- 2 tsp fish sauce or light soy sauce
- 1 clove garlic, minced
- 1/4 tsp ground turmeric
- 1 pinch cayenne pepper
- 1 cup Indonesian peanut sauce
- Lime wedges
Preparation
Peel and devein shrimp, leaving tail intact. In large bowl, toss together shrimp, 1 tbsp (15 mL) of the oil, coriander, lime rind, 2 tsp (10 mL) of the lime juice, lemongrass paste, fish sauce, garlic, turmeric and cayenne. Thread onto metal or soaked wooden skewers; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place skewers on greased grill over medium-high heat; close lid and grill, turning once and basting with remaining oil and lime juice, until pink, about 6 minutes. Serve with peanut sauce and lime wedges.
Place skewers on greased grill over medium-high heat; close lid and grill, turning once and basting with remaining oil and lime juice, until pink, about 6 minutes. Serve with peanut sauce and lime wedges.
Source : Canadian Living Magazine: September 2006
- Keywords : Sides; Grill/Barbecue; Shrimp; Peanuts; Garlic;
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