Yield: 4 servings
|1½ pounds||Large peeled and deveined shrimp shells; (1 1/2 to 2)|
|1 cup||Peanut sauce see recipe or|
|American spoon foods peanut sauce|
|½ cup||Chicken stock; or canned broth|
|2 tablespoons||Unsalted butter; at room temperature|
|Chayote and red pepper salad see recipe|
|2 tablespoons||Chopped fresh chives|
1. Thread 6 shrimp each on 4 skewers and set on a large plate. Brush the shrimp on both sides with ½ 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 ½ 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.
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