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EVERY RECIPE FROM THE FIRST 4 SEASONS

Rule No. 47: Use Marinades to Help Brown Shrimp

Grilled Shrimp Satay

40 minutes

Grilled Shrimp Satay

There are myriad versions of Southeast Asian satay, or grilled skewers of seasoned meats or seafood. This is our simplified version of Singapore-style shrimp satay. A fragrant blend of cashews and coconut milk gives the shrimp richness and cloaks them with bold flavor. A pungent shallot-vinegar dipping sauce is a perfect accent.

Ingredients
  • ½

    cup roasted cashews, plus 2 tablespoons finely chopped roasted cashews

  • 5

    tablespoons coconut milk, divided

Directions
  1. 01
    In a food processor, combine the ½ cup cashews and 3 tablespoons of coconut milk. Process until almost smooth, about 1 minute, scraping the bowl as needed. Add the ginger, garlic, lime zest, 2 chili halves, 1 tablespoon of sugar and 2 teaspoons fish sauce; process until finely chopped, 1 to 2 minutes. Transfer to a medium bowl. Add the shrimp, rubbing to coat them thoroughly. Marinate at room temperature while you make the sauce and prepare the grill.
Shrimp Satay

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