Tuesday, December 30, 2008

Coconut Lime Shrimp with Peanut Sauce

Recipe #81095 | 20 min | 15 min prep | add private note
(1) RATE IT NOW Print Recipe

By: evelyn/athens
Jan 14, 2004
Sublime! The combination of flavours and textures in this dish is fantastic. Intense and soulful. The shrimp need to marinate for a minimum of 2 hours. From Bon Appetit, July, 1997.

SERVES 4 (change servings and units)
1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup chicken broth
2 tablespoons canned unsweetened coconut milk
1 teaspoon fresh lime juice
1 teaspoon soy sauce
1 teaspoon fish sauce (nam pla)
1 teaspoon hot pepper sauce (such as Tabasco)
1 cup coarsely chopped fresh basil
1/2 cup canned unsweetened coconut milk
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)
2 teaspoons golden brown sugar
20 large shrimp, peeled,deveined
4 bamboo skewers, soaked in water for 30 minutes
1For peanut sauce: Puree all ingredients in processor until smooth.
2(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) For shrimp: Blend first 8 ingredients in processor until almost smooth.
3Transfer marinade to 13x9x2-inch glass baking dish.
4Add shrimp and turn to coat.
5Cover and refrigerate 2 hours, turning occasionally.
6Prepare barbecue (medium-high heat).
7Thread 5 shrimp onto each of 4 skewers.
8Grill until just cooked through, basting with marinade, about 2 minutes per side.
9Alternatively, you can grill shrimp under a preheated broiler.
10Serve shrimp with peanut sauce.
11Serve with steamed rice.

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