Shrimp sate with indonesian-style peanut pasta

Yield: 4 servings

Measure Ingredient
1 large Red bell pepper
1 large Yellow bell pepper
1 pounds Medium shrimp peeled and deveined
2 tablespoons Lime juice
1 teaspoon Vegetable oil
½ small Onion; minced
2 \N Garlic cloves; minced
¼ cup Peanut butter chunky or smooth
1 cup Coconut milk OR
1 cup Milk mixed with
1 tablespoon Brown sugar
1 large Garlic clove; minced
8 ounces Angel hair pasta
2 \N Green onions; thinly sliced
1½ teaspoon Cornstarch plus
¼ teaspoon Coconut extract (opt)
2 tablespoons Lime juice
2 tablespoons Soy sauce
4 teaspoons Brown sugar
1 pinch To 1/8 tsp cayenne pepper
\N \N Salt


If using bamboo skewers, soak them in a bowl of water for at least 1 hour before cooking to prevent them from burning under the broiler.

Core and seed the bell peppers, then cut them into 3⅖- to 1-inch squares. Thread the peppers onto 4 8-inch skewers.

Rinse the shrimp in cold water and pat dry. Thread the shrimp onto eight 8-inch skewers, catching the broad and slender ends to form alternating "Cs". Stir together the lime juice, brown sugar and garlic and brush the mixture over the shrimp.

Make the Peanut Sauce: Heat the oil in a medium saucepan over medium-low heat. Add the onion and garlic and stir until the onion is tender, 3 to 5 minutes. Add the peanut butter and stir until it softens. Gradually whisk in the coconut milk or milk, cornstarch mixture until smooth; increase the heat and cook, stirring, until the mixture bubbles and thickens. Remove from heat and stir in lime juice, soy sauce, brown sugar, coconut extract (if using) and cayenne. Add salt to taste. Cover to keep warm.

Preheat the broiler. Lay the skewers of peppers a few inches apart on a lightly oiled broiler pan or baking sheet (foil-covered for easy cleanup). Broil about 2 inches from the heat, turning once, until the edges are tinged with black, about 8 minutes per side. Transfer the skewers to a plate and cover to keep warm.

Arrange the shrimp skewers on the same broiler pan. Broil about 3 inches from the heat, turning the skewers once, until the shrimp is pink and just opaque in the center, 3 to 4 minutes total.

Meanwhile, bring a large pan of salted water to a boil. Add the angel hair pasta and cook until tender, 4 to 5 minutes. Drain well. Add the drained pasta to the peanut sauce and toss to coat.

Divide the pasta among four plates. Lay skewers of peppers and shrimp across each serving and sprinkle with sliced green onions.

Simply Seafood Fall 1993

Submitted By DIANE LAZARUS On 01-24-95

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