Saturday, October 16, 2010

Grilled Shrimp Satay with Peaches

A few weeks ago, when the farmers were selling the last peaches of the year, I decided to take advantage of the waning summer heat and took to the grill to make dinner. These recipes are quick, but they are certainly delicious and perfect for summer's last hurrah.

Grilled Shrimp Satay with Peaches
Makes 4 servings. Recipe from Bon Appetit.

6 tbsp smooth, natural peanut butter
1/3 cup dark brown sugar
3 tbsp rice vinegar
2 tbsp soy sauce
2 tsp chili paste (or to taste)
9 tbsp peach nectar, divided
3 peaches, pitted and wedged
16 shrimp, peeled and deveined
6 bok choy, halved lengthwise

Prepare grill over medium-high heat. Wisk together peanut butter, dark brown sugar, vinegar, soy sauce, chili paste, and 5 tbsp nectar until smooth. Season with salt and pepper to taste.

Arrange peaches, shrimp and bok choy on the grill. Brush with 4 tbsp nectar, then brush with 1/4 cup of the sauce. Sprinkle with salt and pepper. Grill until peaches lightly charred, shrimp are opaque and bok choy are tender.

Shrimp-Peach Satay

Mound shrimp, bok choy and peaches on a platter. Drizzle with some sauce and serve with remaining sauce on the side.

I paired this main course with an equally peanut-buttery pasta accompaniment. Too much peanut butter? No such thing!
Nutty Noodles
Makes 4 servings

1/2 pound rice pasta, uncooked
1/2 cup smooth peanut butter
1 cup water
2 tbsp soy sauce
2 tbsp lemon juice
1 tbsp tahini
1 tsp crushed red pepper
1/2 tsp ginger powder
1/4 tsp garlic powder
1 scallion, sliced
1/2 cup peanuts, unsalted, chopped


PB Base

Cook pasta according to package directions. Meanwhile, in a small saucepan stir together peanut butter and water. Simmer over low heat, stirring constantly, until the sauce is smooth. Stir in soy sauce, tahini, red pepper, ginger, and garlic powder. Bring to a boil, stirring constantly.

Nutty Noodles

Drain pasta well, then add to the sauce. Toss pasta in the sauce until it is well coated. Plate pasta and sprinkle with scallions and peanuts.

Grilled Shrimp Satay with Nutty Noodles

What a nutty feast indeed! I will admit that after a while, all of that peanut butter does get to you...after a while. The side of noodles were good and had a different taste from the shrimp. Definitely very nutty with some other minor flavors from the soy and garlic. But the star of this meal was the satay. Adding in the peach flavors to the peanut butter was a great idea and it made the dish taste more complete and interesting. If you can still find some peaches in your area before the winter flavors take over in full, fire up the grill and give this recipe a shot.

1 comment:

Kelly said...

Your cooking is soooooo wonderful. It puts the rest of us to shame. It also make me really really want shrimp now.