Satay Shrimp

Friday nights' Open Kitchen Studio lesson was Thai Cuisine, and though I'm not very experienced in that cuisine, I found some recipes that seemed to go really well together and tasted grate. The menu went like this:

Coconut Butternut Squash Soup

Shrimp Satay

Grilled Beef Lettuce Rolls

Thai Fried Rice

Mixed Vegetable Stir Fry

Thai Seafood Curry

Sticky Rice Pudding

They were all good dishes but I think the one that stood out was the Shrimp Satay. I found this recipe at SheSimmers.com, a nice sight with some good recipes. The marinade for the shrimp is perfect and the sauce is simply delicious. Here's the recipe for both, as we used it:

Shrimp Satay

1 1/2 lbs large shrimp, 21/25, peeled and de-veined

2 tablespoons ground turmeric

1/2 teaspoon ground white or black pepper

One medium garlic clove, minced

1 teaspoon sugar

1 teaspoon ground coriander

1/3 cup coconut milk

2 tsp sesame seed oil

1.      Mix the shrimp and marinade ingredients together.

2.      Thread the shrimp on bamboo skewers, you should get 8 on one full skewer.  Cut the skewers in half.

3.      Heat a large pan and add the sesame seed oil, heating it through.

4.      Add the shrimp and cook them until they start to turn pink. Turn them over and finish cooking. Remove from the pan, place on a plate and drizzle with the peanut sauce. Serve more peanut sauce on the side.

Sauce

1 cup coconut milk

2 tbsp Thai red curry paste

1/3 cup unsweetened (natural) creamy peanut butter

1/2 teaspoon salt

1/3 cup sugar

1 tablespoon of apple cider vinegar or white vinegar

1/4 cup water

1.      Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.

2.      Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.

3.      Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with the shrimp