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Shrimp Sate with Spicy Dipping Sauce




Source of Recipe


David Rosengarten’s “It’s All American Food”


Recipe Introduction


These were very good! I paired them with his Peanut Sauce (see my Sauces recipe section) instead of the Spicy Dipping Sauce. I brushed them with the peanut sauce just before I removed them from the grill and served them with more of the sauce on the side.


List of Ingredients




SHRIMP:
2 T. water
1 t. salt
1 T. sugar
1 T. lime juice
1 small hot green chili, minced
½ red bell pepper, deveined, seeded and finely minced
1 t. fish sauce
2 garlic cloves, minced
1 T. minced fresh cilantro leaves
1 lb. medium shrimp (about 30), shelled and deveined but tails left on

SPICY DIPPING SAUCE:
4 t. peanut oil
4 t. minced garlic
4 t. minced gingerroot
2 – 6 small hot green chilies, minced
4 T. thinly sliced scallion
4 t. granulated sugar
Juice of 4 limes
¼ t. grated lime zest


Recipe



SHRIMP:
Make the marinade: In a bowl blend everything but the shrimp.

Thread the shrimp on 10” presoaked bamboo skewers, arranging 5 shrimp on each. Place the skewers in a wide pan.

Pour the marinade over the shrimp; refrigerate for 1 hour, turning frequently if the shrimp are not completely covered by the marinade.

Preheat the grill or broiler. Place skewers on the grill or under the broiler – in either case, about 4” from the heat. Cook until the shrimp are lightly browned on one side; turn and grill the other side. Cook until the shrimp are just cooked through (a total of 5 – 6 minutes). Serve satays immediately with dipping sauce.

SPICY DIPPING SAUCE:
Place the peanut oil in a small saucepan over medium heat. Add garlic, ginger, and minced chilies and cook for about 1 minute. Take care not to color the garlic. Remove from heat.

Add scallion, sugar, lime juice, lime zest, and salt to taste. Mix well. Serve, slightly chilled; stir well prior to serving.

Makes 6 appetizer servings.