Peanut Barbecue Shrimp
Peanut Sauce • Chayote and Red Pepper Salad
Shrimp with peanut sauce has been one of the most popular dishes at the restaurant ever since I put it on the menu. I developed the combination for the Peanut Advisory Board, using shrimp and a chayote salad
because, along with peanuts, I think of them as being Southern.
- 1 1/2 to 2 pounds large peeled and deveined shrimp (about 24 shrimp), shells reserved
- 1 cup Peanut Sauce or American Spoon Foods Peanut Sauce
- 1/2 cup chicken stock or canned broth
- 2 tablespoons unsalted butter, at room temperature
- Chayote and Red Pepper Salad
- 2 tablespoons chopped fresh chives
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. Cover and refrigerate for 1 hour.
Prepare a charcoal or gas grill or preheat the 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 minutes. Stir in the remaining 1/2 cup peanut sauce and return to a simmer. 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 minutes on each side, basting from time to time with the sauce remaining on the place. Slide the shrimp of the skewers onto a tray or plate.
Arrange the chayote salad in the center of four plates and spoon the warm sauce around the salad. Arrange 6 shrimp around each salad and sprinkle with the chives and serve.
Peanut Sauce
makes 2 cups
- 2 tablespoons fresh lemon juice
- 1/4 cup molasses
- 2 tablespoons Worcestershire sauce
- 2 tablespoons plus 1 teaspoon cider vinegar
- 3/4 cup beer
- 1 teaspoon pure chile powder
- 1/2 teaspoon minced garlic
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 bay leaf
- 1/4 cup natural creamy peanut butter
Put all the ingredients in a medium saucepan and bring to a boil stirring constantly. Lower the heat and simmer for 3 to 4minutes. Remove the bay leaf and let cool.
Use the sauce immediately or store in a tightly sealed container in the refrigerator for up to 3 weeks.
Chayote and Red Pepper Salad
makes about 2 cups
Chayotes are also called mirlitons or vegetable pears. Their cool spiciness makes them a great counterbalance to the peanut sauce in this dish.
- 2 chayotes (also called mirlitons or vegetable pears), peeled, cut in half and pits removed
- 1 large red bell pepper, cored and seeded, and cut into julienne
- 1/2 teaspoon olive oil
- juice of 2 limes
- Salt and freshly ground black pepper
Slice the chayotes as thin as possible and cut into julienne.
Combine the chayote and bell pepper in a bowl. Add the olive oil and lime juice and season with salt and pepper. Toss well and let sit for 15 to 20 minutes before serving.
Serves 4
