Shrimp sates are a Southeast Asian dish that is typically made with skewered shrimp that is grilled or fried and served with a spicy peanut sauce. This recipe, however, takes a unique twist on the classic dish by adding a spiced pistachio chutney. The chutney is made with a variety of ingredients, including pistachios, tamarind, garlic, ginger, and chili peppers, and it adds a complex and flavorful dimension to the shrimp. This dish is perfect for a party or potluck, as it is easy to make ahead of time and can be served warm or at room temperature.
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SHRIMP SATES WITH SPICED PISTACHIO CHUTNEY
Steps:
- Marinate shrimp:
- Butterfly shrimp by cutting almost, but not all the way, through backs. Toss with garlic, oil, and lime juice. Season with salt. Marinate, chilled, 1 hour.
- Make chutney:
- Drain yogurt in a fine-mesh sieve set over a bowl, chilled, 1 hour. Cook coriander and cumin in oil in a small skillet over moderate heat, stirring occasionally, until fragrant. Coarsely chop chiles, then purée in a blender with drained yogurt, coriander mixture, and cilantro until smooth. Stir in lime juice, pistachios, and salt to taste.
- Make satés:
- Preheat broiler.
- Gently press 1 shrimp open and thread lengthwise onto a skewer near pointed end. Repeat with remaining shrimp and skewers.
- Arrange satés in a row on 1 long side of a broiler pan so that blunt ends of skewers point toward middle of pan. Cover exposed portions of skewers with a sheet of foil (don't cover shrimp). Arrange another row of satés over foil. Continue adding rows of satés and layers of foil until pan is full, making sure exposed skewer ends of last row of satés are covered with foil.
- Broil until shrimp are just cooked through, 3 to 4 minutes.
- Serve satés with chutney for dipping.
SAUTEED SHRIMP WITH PEPPERS, SPICY PEACH CHUTNEY AND CHEESE GRIT CAKES
Steps:
- For the chutney: Mix water, cider vinegar, peach juice concentrate, ground cloves, garlic, ginger, salt to taste,sugar, jalapeno peppers and onion in a large saucepan. Simmer uncovered for 30 minutes. It will be liquid. Add cherries and peaches and simmer 15 minutes more to plump up the cherries and cook the peaches. Mix cold water and cornstarch and stir into chutney. Cook, stirring, about 30 seconds. You may want to add more cornstarch water if you prefer a thicker product.
- For the grit cakes: Boil water and add salt. Slowly stir in grits. Cook until thick. Remove from heat and add butter, cheese, cayenne and beaten egg. Set aside to cool slightly, then refrigerate. When the mixture is cold, form into patties about 4-inches across and 1inch thick. Place flour on a wide plate, eggs in another plate and crumbs in another plate. Dip patties first into flour, then into eggs, then cover with bread crumbs. Chill 30 minutes or up to overnight. Heat butter or olive oil in a saucepan and saute grit cakes until golden brown on both sides.
- For the shrimp: Saute peppers in olive oil until tender and set aside. Add shrimp and saute just until cooked through.
- Place a ladle of warmed chutney on a plate. Place grit cake in the middle. Arrange the shrimp around and sprinkle with peppers and cilantro.
GRILLED SHRIMP SKEWERS WITH CILANTRO-MINT CHUTNEY
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the shrimp: Whisk together the chile powder, garam marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.
- Prepare a charcoal grill for direct grilling, high heat.
- For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
- Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
- Remove the shrimp to a platter and serve with the cilantro-mint chutney.
GINGER-CHUTNEY SHRIMP STIR-FRY
I made this recipe a lot when I was juggling college, work and a growing family. It tastes like you spent a lot of time making it, yet only takes minutes to pull together. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.
Nutrition Facts : Calories 356 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 1102mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 1g fiber), Protein 19g protein.
SPICY FRIED SHRIMP WITH GREEN CHUTNEY
This highly seasoned Indian approach to fried shrimp elevates the concept. Perfect for snacking with drinks, it can be a meal with rice, dal and vegetables.
Provided by David Tanis
Categories snack, finger foods, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Put shrimp in a large bowl and sprinkle with salt. Add turmeric, cayenne, black pepper, garlic, ginger, garam masala, chile, cilantro, mint and lemon juice. Toss to coat well and leave to marinate for at least 15 minutes. (May marinate up to several hours in advance, refrigerated.)
- Make the chutney: Put mint, cilantro, garlic, ginger, sugar, salt, cumin and chile in the bowl of a food processor or blender. Purée until smooth, using a little ice water as necessary to help blend the mixture. Add lime juice and transfer to a small serving bowl.
- Just before frying, sprinkle rice flour and chickpea flour over reserved shrimp and toss to coat. Then sprinkle with 1 or 2 tablespoons water and toss. Shrimp should now have a batter-like coating.
- Heat an inch of oil in a wok until nearly smoking, about 375 degrees. Fry a few shrimp at a time until golden and crisp, a minute or so per side. Drain on paper towels and keep warm until all shrimp are fried. Serve with green chutney.
Tips:
- Choose fresh, high-quality shrimp. Look for shrimp that are firm and have a slightly translucent appearance. Avoid shrimp that are discolored or have a strong odor.
- Make sure to devein the shrimp before cooking. This will remove the dark, gritty vein that runs along the back of the shrimp.
- Don't overcook the shrimp. Shrimp cook very quickly, so it's important to watch them carefully to prevent them from becoming tough and rubbery.
- Use a variety of spices and herbs to flavor the shrimp. This will help to create a delicious and flavorful dish.
- Serve the shrimp with a variety of dipping sauces. This will allow your guests to customize their own shrimp experience.
Conclusion:
Shrimp satay is a delicious and easy-to-make dish that is perfect for any occasion. With its bold flavors and vibrant colors, it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give shrimp satay a try. You won't be disappointed!
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