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Shrimp Satay

Canadian.Recipes's picture
Ingredients
  Canned sweetened coconut cream 1⁄3 Cup (5.33 tbs) (75 Milliliters)
  Hoisin sauce 25 Milliliter (2 Tablespoon)
  Peanut butter 25 Milliliter (2 Tablespoon)
  Soy sauce 25 Milliliter (2 Tablespoon)
  Ginger root 15 Milliliter, chopped (1 Tablespoon)
  Hot oriental chili paste/Hot pepper sauce 1 Teaspoon (5 Milliliters)
  Sesame oil 1 Teaspoon (5 Milliliters)
  Garlic 2 Clove (10 gm), minced
  Raw shrimp 2 Pound, peeled and deveined (1 Kilogram)
  Chopped fresh coriander/Chopped green onions 1⁄4 Cup (4 tbs), chopped (50 Milliliters)
Directions

In bowl, combine coconut cream, hoisin sauce, peanut butter, soy sauce, gingerroot, hot chili paste, sesame oil and garlic; mix until smooth.
Add shrimp and stir to coat well.
Marinate for 30 minutes at room temperature or for up to 2 hours in refrigerator.
Thread 2 shrimp onto each of 24 soaked 6 inch (15 cm) wooden skewers.
On greased broiler pan or grill, broil shrimp for 2 to 3 minutes on each side or until opaque inside.
Arrange on serving plate and sprinkle with coriander.
Serve hot or at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Occasion: 
Christmas
Ingredient: 
Seafood
Interest: 
Party

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