Our favorite peel 'n' eat seafood gets new life with one kitchen-friendly formula: Shrimp + Starch + Sauce = Delish
6 (12-inch) wooden skewers
8 ounces uncooked udon noodles
4 tablespoons sesame oil, divided
1/2 cup creamy peanut butter
1/2 cup mirin (sweet sake)
1/3 cup packed dark brown sugar
1/4 cup ponzu sauce
1/4 cup sambal oelek (fresh ground chili paste)
1 tablespoon fresh lime juice
1 pound peeled and deveined raw large shrimp
8 ounces large shiitake mushroom caps (from about 1 lb. whole mushrooms)
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
12 ounces baby bok choy, cut in half lengthwise
How to Make It
Soak wooden skewers in water 1 hour. Preheat grill to high (450°F to 550°F).
Meanwhile, cook noodles according to package directions. Drain in a colander under cold running water until cool. Shake off excess water, and place in a large bowl. Add 1 tablespoon of the sesame oil, and toss to coat. Refrigerate until chilled, about 30 minutes.
Process peanut butter, mirin, brown sugar, ponzu sauce, sambal oelek, and lime juice in a food processor until smooth, about 30 seconds. Set aside.
Toss together shrimp, mushrooms, 2 tablespoons of the peanut butter sauce, 2 tablespoons of the sesame oil, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a large bowl. Thread 5 shrimp and 4 mushroom caps alternately onto each skewer, starting and ending with shrimp.
Toss together bok choy, 2 tablespoons of peanut butter sauce, and remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
Place skewers on grill grate coated with cooking spray; grill until shrimp are lightly charred and cooked through, about 1 1/2 minutes per side. Place bok choy on grate, and grill until lightly charred and slightly tender, 1 to 2 minutes per side. Chop bok choy into 1-inch pieces; place in bowl with noodles.
Toss noodles with 5 tablespoons of peanut butter sauce, and divide evenly among 6 bowls. Top each with 1 shrimp skewer. Drizzle with remaining peanut butter sauce; sprinkle with cilantro sprigs, and serve with lime wedges.
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