Shrimp with peanut sauce
Source of Recipe
RecipesForSugarbusters
List of Ingredients
For the Spicy Shrimp:
1/2 cup olive oil
2 Tbsp. fresh lime juice
2 Tbsp. Hot sauce or hot chilies of your choice
2 Tbsp. coarsely chopped fresh ginger root
2 cloves garlic, coarsely chopped
2 Tbsp. coarsely chopped cilantro
48 large shrimp, shelled and deveined
Kosher salt and freshly ground pepper
For the peanut dipping sauce:
1/4 cup smooth peanut butter
1 Tbsp. peeled and coarsely chopped fresh ginger root
2 cloves garlic, coarsely chopped
2 Tbsp. low-sodium soy sauce
2 Tbsp. fresh lime juice
1 Tbsp. rice wine vinegar or white vinegar
1/4 cup shrimp stock or clam juice
1 tsp. honey or equivalent sugar free substitute
Kosher salt and freshly ground pepper
1/8 cup finely chopped cilantro
1/4 cup finely sliced green onion
Recipe
For the Spicy Shrimp:
Combine the oil, lime juice, chilies, ginger root, garlic, and cilantro in a
large shallow pan or baking dish. Add the shrimp and toss to coat.
Refrigerate, covered, for two hours -- no longer. Preheat a wok or a gas or
charcoal grill to high. Remove the shrimp from the marinade, shaking off the
excess (discard the used marinade). Grill until just cooked through, two to
three minutes on each side.
Arrange shrimp in a circle on a platter that has been lined with lettuce
leaves. Garnish with cut green onions, cherry tomatoes, bell pepper strips,
and trimmed asparagus spears. In the center of the circle place a dish of
peanut dipping sauce.
For the peanut dipping sauce:
Combine the peanut butter, ginger root, garlic, soy sauce, lime juice,
vinegar, stock, and honey in a food processor and process until smooth.
Season with salt and pepper. Spoon into a medium bowl, fold in the chopped
cilantro, and sprinkle the green onion on top. May be refrigerated, covered,
for one day. Serve at room temperature. Makes 2 cups dipping sauce.
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