Do you love a peanut sauce?
This recipe called out to me and I want to give it a try. ~Shelly
Ingredients
½ cup
smooth peanut butter, preferably natural
3 tablespoons
unsweetened coconut milk
1 ½ tablespoons
lime juice, more as needed
2 teaspoons
brown sugar
2 teaspoons
soy sauce
2 teaspoons
grated ginger root
1 garlic clove,
minced
½ teaspoon
sriracha or other hot sauce
¼ teaspoon
plus a pinch kosher salt, more as needed
1 ½ tablespoons
peanut oil
⅛ teaspoon
crushed red chile flakes
1 pound
cleaned large shrimp
2 cups
pineapple chunks
Whole
cilantro leaves and torn basil leaves, for garnish
Preparation
1.
In a food processor or blender,
combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice,
sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until
smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
2.
Heat oven to 500 degrees. In a small
bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and chile flakes.
Thread shrimp on skewers; brush all over with half the peanut oil mixture.
Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange
shrimp and pineapple skewers on a large rimmed baking sheet.
3.
Roast skewers, turning them halfway
through, until shrimp is opaque, about 5 minutes, and pineapple is lightly
caramelized, about 10 minutes (use an oven mitt to remove shrimp skewers as
they finish cooking but leave the pineapple in for longer). Sprinkle skewers
with herbs and serve hot, with peanut sauce for dipping.
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