Shrimp Satay

Recipe Ingredients

		Marinade
1 teaspoon	5ml	White peppercorns
1 teaspoon	5ml	Coriander seeds
4		Garlic - minced
1 teaspoon	5ml	Minced ginger root
1 teaspoon	5ml	Cayenne pepper
1/4 teaspoon	1.3ml	Sea salt
1/3 cup	30g / 1.1oz	Thai basil leaves - minced
		= (or mint leaves)
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Oil
		Satay
1 lb	454g / 16oz	Peeled deveined large shrimp - dried thoroughly
		Vegetable oil spray - as needed
16		Bamboo skewers - (to 18)

Recipe Instructions

For the Marinade: Place the peppercorns in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over the burner to prevent burning, until the spice exudes a pleasant aroma, about 1 minute. Remove from the heat and transfer to a bowl to cool.

Repeat with the coriander seeds. Grind the peppercorns and coriander seeds together and set aside.

Combine the garlic, peppercorns and coriander seeds, ginger, cayenne, salt, basil and soy sauce in a bowl and mix well. Add the oil and mix again to combine. Set aside. (Stored in a glass jar with a tight-fitting lid, the marinade will keep for a week in the refrigerator.)

For the Satay: Soak 16 to 18 bamboo skewers in water for 30 minutes, then pat dry.

Meanwhile, add the shrimp to the marinade and mix well to coat. Cover and refrigerate for at least 20 minutes, but no longer than 1 hour.

Mound the charcoal in one side of the grill, leaving the other side empty. Heat the grill.

Remove the shrimp from the refrigerator. Thread a shrimp from the tail through the body to the head onto a bamboo skewer, adding 3 to 4 shrimp to each skewer. Repeat with the remaining shrimp.

Spray the shrimp generously with vegetable oil. Lay the skewers with the shrimp portion on the grill over medium-high heat, arranging them very close to one another. (The uncovered portion of the skewers should not be over the coals.) Grill, turning frequently to prevent burning and brushing with the reserved marinade, until the shrimp are pink and firm, 3 to 4 minutes. Transfer to a platter and serve.

This recipe yields 4 servings.

Each serving: 138 calories; 532 mg sodium; 180 mg cholesterol; 6 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 20 grams protein; 0.22 gram fiber.

Source:
The Los Angeles Times, 06-05-2002

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