Wednesday, May 19, 2010
Grilled Shrimp Satay with Peaches and Bok Choy
Last night we celebrated my best friend Shawna's Grad school completion. It was a long and grueling 2 years for her so we wanted to make her a nice meal. We tried something new that we have never made before. The recipe came from Bon Appetit Magazine, one of my favorites to browse when your standing in line at the grocery store. I think the recipe was pretty successful accept the peaches didn't grill so well. I think they needed to be a little less ripe. But the overall flavor of this dish was very good. Will definitely try it again.
Here is what you need:
6 tablespoons smooth natural peanut butter
1/3 cup packed brown sugar
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 to 2 tablespoons hot chili paste (such as sambal oelek)
9 tablespoons peach nectar, divided
3 peaches, cut into 6 wedges (make sure the peaches aren't too ripe, should still be a little hard)
16 uncooked shrimp, peeled and de-veined
6 heads of baby bok choy, halved lengthwise
Prepare barbecue. Whisk first 5 ingredients and 5 tablespoons of nectar until smooth; season with fresh black pepper.
Arrange peaches, and shrimp on skewers so its easier to grill. Brush the peaches, shrimp, and bok choy with 4 tablespoons nectar and 1/4 cup of sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with white jasmine rice and more sauce.