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Shrimp Satay

Yield Makes 10 to 12 servings
Notes: Instead of spice paste, you can use 1/4 cup prepared Thai red curry paste. You will need about 24 thin wood or metal skewers; if using wood skewers, soak them in water at least 30 minutes just before using. Up to 1 day ahead, coat shrimp with spice mixture and thread onto skewers; wrap airtight and chill.

Ingredients

  • 1/4 cup spice paste
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 1 1/2 pounds (21 to 25 per lb.) frozen shelled, deveined shrimp, thawed, rinsed, and drained

Nutrition Information

  • calories 77
  • caloriesfromfat 21 %
  • protein 12 g
  • fat 1.8 g
  • satfat 0.3 g
  • carbohydrate 2.8 g
  • fiber 0.2 g
  • sodium 109 mg
  • cholesterol 86 mg

How to Make It

  1. Mix spice paste, tomato paste, and lemon juice. Coat shrimp with mixture.

  2. Lay 2 or 3 shrimp flat, parallel to each other, and run 2 skewers about 1 inch apart through center of shrimp. Repeat to skewer remaining shrimp.

  3. Lay shrimp on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning occasionally, until shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Serve hot or at room temperature.

The Grand Hyatt, Bali