| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats, Dairy |
Indo |
Seafood, Foreign, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 1 |
sm |
Onion,minced |
| 2 |
|
Garlic cloves,minced |
| 3 |
tb |
Peanut butter |
| 1/4 |
c |
Lemon juice |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Chili powder |
| 2 |
ts |
Soy sauce |
| 1 1/3 |
c |
Chicken stock |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1/4 |
c |
Sour cream |
| 4 |
|
Dozen medium shrimp,shelled and deveined |
INSTRUCTIONS
Sauce:
Wood or metal skewers Rice
Saute onion and garlic in oil until onion is limp,about 10 minutes. Add the
rest of ingredients and simmer for one minute,stirring constantly.The
mixture will be quite thick.Let cool.Mix shrimp and cooled Sate' Sauce in a
small bowl.Cover and let stand at room temperature for 30 minutes to one
hour or refrigerate for 2 to 3 hours If you marinade in refrigerator,remove
one hour before cooking.Save sauce. Skewer shrimp the long way so that they
will lie flat on grill or broiler pan.Preheat broiler 5 to 10 minutes.Put
shrimp on grill or in broiler and cook 10 minutes per side until each side
is browned, turning only once. Using 2 tbsp. of marinade,mix with 1 1/2
cups of chicken stock.Bring to a boil and thicken with 1 tbsp. of
cornstarch,mixed with 2 tbsp. of water.Stir in 1/4 cup sour cream and serve
over rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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