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Ingredients
| smooth peanut butter: 3 Tbl |
| soy sauce: 2 Tbl |
| rice vinegar: 2 Tbl |
| granulated sugar: 1 Tbl |
| granulated garlic: 1/2 tsp |
| sesame oil: 1/2 tsp |
| Tabasco sauce: 1/4 tsp |
| ground cumin: 1/2 tsp |
| Kosher salt: 1/2 tsp |
| ground ginger: 1/4 tsp |
| curry powder: 1/4 tsp |
| raw shrimp: 20 large shrimp (peeled and deveined) |
| peanut oil: 2 Tbl |
Shrimp Satay
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
4 min -
Servings
4 serving(s)
Tags
- To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water.
- Over medium heat, bring to a simmer; cook 1-2 minutes to thicken; set aside To make the shrimp: In a small mixing bowl, add the cumin, salt, ginger, and curry powder; stir to mix.
- Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat.
- Sprinkle spice mixture over the shrimp; toss to coat.
- Cover and refrigerate for 20-30 minutes.
- Thread shrimp on skeweres.
- Grill over direct high heat for 2-4 minutes or until just opaque in the center and firm to touch (turn skewers halfway through grill time).
- Serve warm with satay sauce.