It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Grilled Shrimp Satay With Ginger And Lime & Peanut Sauce
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- #76213
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Shrimp
1 lime
3 tablespoons olive oil
3 tablespoons soy sauce
2 scallions, chopped
1 1/2 teaspoon grated ginger
20 shrimp, peeled and de-veined
4 wooden skewers
Peanut Dipping Sauce
2 teaspoons canola oil
3 cloves garlic, minced
1 1/2 teaspoon red pepper flakes
1/2 cup hoisin sauce
3 tablespoons chunky peanut butter
1/2 cup water
2 limes, juiced
directions
For Shrimp: Grate the zest from the lime and reserve 3/4 teaspoon. Juice the lime.
In a shallow glass dish, combine lime zest and juice, olive oil, soy sauce, scallions, and ginger, mix well. Add shrimp, turn to coat, and refrigerate 2 hours.
Prepare grill. Spray the grate with cooking spray. Soak the wooden skewers in water. Remove shrimp from the marinade. Thread 5 shrimp on each skewer and grill until golden brown and cooked through.
For Peanut Dipping Sauce: In a pan, heat canola oil. Add garlic and saute until golden brown. Add red pepper flakes, hoisin sauce, peanut butter and water. Reduce heat until sauce simmers gently.
Add lime juice and simmer 4 minutes. Let sauce cool.
Serve shrimp with peanut dipping sauce.
added by
salty8
nutrition data
Nutritional data has not been calculated yet.
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