{"id":3426,"date":"2009-01-21T06:23:39","date_gmt":"2009-01-21T13:23:39","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=3426"},"modified":"2009-02-07T22:12:12","modified_gmt":"2009-02-08T05:12:12","slug":"shrimp-satay-grilling-with-almond-satay-sauce","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/condiments-dips-and-sauces\/shrimp-satay-grilling-with-almond-satay-sauce\/","title":{"rendered":"Shrimp Satay – Grilling with Almond Satay Sauce"},"content":{"rendered":"

\"\"for Hay Hay it’s Donna Day !<\/strong><\/p>\n

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My Daughter has a love affair with Shrimp. I have too, but her intensity far surpasses mine. She is the reason I am always trying out different things with Shrimp. I happen to grill shrimps quite often, and this Satay Shrimp had been a pleasure every time. How nice does it feel, when you see that twinkling eyes shine so bright when she comes back from school & asks, “Whats for dinner, Mama?” & I kid around with her saying all the things that she does not like… see her groan & whine, and then I say… “It’s Shrimp Day for you!” , I say… It is a special treat for her every single time.<\/p>\n

So when I saw “Satay”, for Hay Hay it’s Donna Day, I knew I had to\u00a0share this recipe.<\/p>\n

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\"\"<\/p>\n

When I make satay, I give a tiny twist to the marinade\/sauce … . My daughter did not like anything to do with peanuts when she was little. So one time I had decided to use Almond instead of using the traditional peanut for the satay sauce. I have used coconut milk as I am so used to the flavor of coconut milk in our Old Bengali Classic “Malaikari<\/strong><\/a>” preparation of shrimp. It adds a mild flavor & that just tiny bit of sweet, which\u00a0is just perfect.\u00a0It had\u00a0to be\u00a0an immediate\u00a0winner ! Since\u00a0then I have been using this sauce to grill, – \u00a0well most of the time.<\/div>\n

Allow me to\u00a0call it the\u00a0 Almond Satay Sauce.<\/strong><\/span><\/p>\n

I did make a Peanut dipping Sauce this time, but the Almond Satay Sauce scored higher as always. I am sharing the recipe for the peanut sauce too.<\/p>\n

Ingredients:<\/strong>\u00a0<\/p>\n

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  1. 15-20\u00a0Extra Large or Jumbo Raw Deviened\u00a0Shrimp<\/li>\n<\/ol>\n

    For the Almond Satay Sauce:<\/span><\/em><\/strong><\/p>\n

      \n
    1. 1\/2 Cup Coconut milk<\/li>\n
    2. 1 Teaspoon Lemon Juice<\/li>\n
    3. 1\/4 Cup Almonds<\/li>\n
    4. 2 Tablespoons chopped Fresh Cilantro\/Coriander<\/li>\n
    5. A pinch of Turmeric<\/li>\n
    6. Salt<\/li>\n
    7. 2 Dry Red Chillies (Use to your Taste)<\/li>\n
    8. 3\u00a0Cloves of Garlic<\/li>\n
    9. 1\/2 Teaspoon Cumin<\/li>\n
    10. 1\/2 Teaspoon Sesame Seeds<\/li>\n
    11. 2″ Piece of Ginger – peeled & sliced thin<\/li>\n
    12. Soy Sauce<\/li>\n
    13. Oil<\/li>\n
    14. 1\/4 Teaspoon of Brown Sugar<\/li>\n
    15. Toothpicks ( You can use Skewers, but My Little one likes them on a Stick.. one a time so I use Toothpicks)<\/li>\n<\/ol>\n

      For the Peanut Dip:<\/span><\/em><\/strong><\/p>\n

        \n
      1. 1\/2 Cup Roasted peanuts ( OR 3 Tablespoons of Ready made Crunchy Peanut Butter)<\/li>\n
      2. 2 Red Dry Chillies<\/li>\n
      3. 1 Teaspoon Light Soy Sauce OR 1\/2 teaspoon of dark soy sauce<\/li>\n
      4. 1″ piece of Fresh Peeled Ginger (cut into small pieces)<\/li>\n
      5. 2 Cloves of Garlic<\/li>\n
      6. Salt<\/li>\n
      7. A pinch of Sugar<\/li>\n
      8. 1 Teaspoon Vinegar<\/li>\n
      9. 2 -3\u00a0Teaspoons oil<\/li>\n<\/ol>\n

        Preparation:<\/strong><\/p>\n

        Preparing the Shrimps:<\/span> <\/em><\/strong><\/p>\n

        Devein the Shrimps. Shell them fully or whatever way you want it. I have left half the shell on, with the tail… Wash & pat dry. Set aside.<\/p>\n

        Preparing\u00a0the Marinade\/Sauce:<\/span><\/em><\/strong><\/p>\n

        Heat\u00a01\/2 teaspoon\u00a0oil.\u00a0Add the Ginger, Garlic, Sesame Seeds, Cumin & Red Dry Chilli peppers. Fry till the pepper turns a darker shade, & the Garlic starts to turn brown. By this time the ginger will be very fragrant too.<\/p>\n

        Switch off the heat & keep aside.<\/p>\n

        Combine Coconut Milk, Almonds, Salt, Soy Sauce, Turmeric, Sugar, & the above ingredients that you fried in a blender\/processor & process till smooth. You might have to pulse it for sometime to get the whole nuts smoothed out.<\/p>\n

        Add the Chopped Coriander\/Cilantro to this paste.\u00a0 This is how it looked.<\/p>\n

        \"\"<\/p>\n

        Coat the Shrimps in this paste and set aside for an hour or two.\u00a0<\/p>\n

        The best thing about this marinade is this could serve as a wonderful dip or a sauce too. Most of the times, I do not make any extra dip for the Satay… just make more of these and use it as\u00a0a sauce.<\/strong><\/p>\n

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        Cooking them:<\/span><\/em><\/strong><\/p>\n

        I have not grilled the shrimps on a grill. Most of the times I just cook them on a skillet.<\/strong><\/p>\n

        Coat a skillet with oil & heat. Add the shrimps flat on one side and cook on medium heat for about 3-4 minutes. By this they will start turning pink.<\/p>\n

        Drizzle with little bit of oil &\u00a0quickly turn them over on the other side and cook for another few minutes. At this point increase the heat till you hear a sizzle. The marinade on the shrimp will soon start to brown.<\/p>\n

        Remove them as soon as the Shrimps have brown spots on them… Do not overcook, a few minutes is all it takes. If left in the pan for too long, the marinade will burn on them and the Shrimps will get dry.<\/p>\n

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        Serve with your Favorite dip\/Sauce.<\/p>\n

        Alternatively the shrimps may be skewered & cooked on a grill. I\u00a0just stick\u00a0toothpicks in the individual Shrimps as they are\u00a0almost bite size and can be popped in the mouth one at a time.<\/p>\n

        Here is\u00a0the\u00a0Peanut sauce that I made with it…\u00a0<\/p>\n

        Preparing the Peanut Dip<\/span>:<\/em><\/strong><\/p>\n

        Heat oil in a pan. Add the Ginger, Garlic & the Red Dry chilli. Fry till they all start to get darker and the Ginger fragrant. Switch off the heat.<\/p>\n

        Add all the required ingredients along with the above (ginger, garlic & red dry chilli pepper), & blend\/process. Add few spoons of\u00a0 water to the mix to make it a consistency of the dip. Allow it to be a little bit coarse as the crunchy bit taste good.<\/p>\n

        I used 1 teaspoon of dark soy sauce the taste was a\u00a0bit overwhelming… I have changed the qunatity in the ingredient.. or you could use 1 teaspoon of LIGHT soy sauce.<\/em><\/p>\n

        Below is the the Peanut Sauce Served with Satay Shrimp.<\/em><\/strong><\/p>\n

        <\/em><\/strong><\/p>\n

        \"\"<\/p>\n

        \u00a0First she snacked on these when she came back from school. Then had some more for dinner:-)<\/p>\n

        \"\"<\/p>\n

        I usually serve the Grilled Shrimp on a bed of rice, \u00a0add some butter to the hot rice for my daughter & grill some vegetables on the side. This time I grilled some Zucchinis & Scallions…<\/p>\n

        This Almond Satay Sauce is just perfect with anything… You can use any meat, or any fish, or even Tofu for the vegetarian version of the Satay. I have to say that this Satay Marinade does work better with meat & tofu, since they have a bigger surface & hence one would enjoy more flavors of the marinade. <\/strong><\/em><\/p>\n

        \"\"<\/p>\n

        \u00a0If you ever happen to try this out,\u00a0I am sure\u00a0you will Enjoy!<\/p>\n

        Sending this to :
        \n        \"Hay <\/a>Hay Hay it’s Donna Day<\/a>, hosted my Meeta of What’s for Lunch. Honey? & facilitated by Bron.<\/a><\/p>\n

        Related Posts:<\/strong><\/p>\n

        Chingri Maacher Malaikari (Shrimp in Cream of Coconut)<\/a><\/strong><\/p>\n

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