| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | American | Lifetime tv, Life4 | 4 | servings |
INGREDIENTS
| 1 1/2 | lb | Large peeled and deveined shrimp shells; (1 1/2 to 2) |
| ; reserved | ||
| 1 | c | Peanut sauce see recipe or |
| American spoon foods peanut sauce | ||
| 1/2 | c | Chicken stock; or canned broth |
| 2 | tb | Unsalted butter; at room temperature |
| Chayote and red pepper salad see recipe | ||
| 2 | tb | Chopped fresh chives |
INSTRUCTIONS
1. Thread 6 shrimp each on 4 skewers and set on a large plate. Brush the shrimp on both sides with 1/2 cup of the peanut sauce. 2. Cover and refrigerate for 1 hour. Prepare a charcoal or gas grill or preheat broiler. Combine the reserved shrimp shells and the stock in a small saucepan, bring to a simmer over high heat, and simmer for 2 to 3 min. Stir in the remaining 1/2 cup peanut sauce and return to a simmer. 3. Remove the pan from the heat and stir in the butter until melted. Strain the sauce and keep it warm. Grill or broil the skewered shrimp for 2 to 3 min. on each side, basting from time to time with the sauce remaining on the plate. Slide the shrimp off the skewers onto a tray or plate. 4. Arrange the chayote salad in the center of four plates and spoon the warm sauce around the salad. Arrange 6 shrimp around each salad, sprinkle with the chives, and serve. Copyright credit: 1996 by Larry Forgione © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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