Tuesday, August 25, 2009

Grilled Shrimp in Garlic Wine Marinade with Peanut Sauce

Grilled Shrimp in Garlic Wine Marinade with Peanut Sauce
Adapted from 300 Big and Bold Barbecue and Grilling Recipes

Printable Recipe

Note for those with peanut allergies...this is very tasty on its own...no sauce required, just delicious if you can.

Prep time: 20 minutes
Marinating time: 1-2 hours
Cooking time: 5 minutes

Serves 2-4

1 lb/450g large shrimp, shelled & deveined
Garlic Wine Marinade:
¼ cup unsalted butter
2 large scallions/green onions, white & green parts thinly sliced
1 large clove garlic, minced
½ cup dry white wine
1 tbsp Italian/flat leaf parsley, chopped
Grated zest & juice of half a lemon
Zesty Peanut Sauce:
1 ½ tbsp unsalted butter
1 small onion, finely chopped
¾ cup peanut butter
½ cup chicken stock
½ tbsp brown sugar, packed
½ tbsp lemon juice
¼ tsp kosher salt
¼ tsp red chili pepper flakes (or as much as your taste buds tell you is hot enough)

1. In a saucepan, melt the butter over medium heat. Sauté the green onions and garlic until the onions are softened (about 2-3 minutes). Stir in the wine, parsley, lemon zest and juice. Remove from heat and set aside to cool.

2. Once the marinade is completely cool, transfer to a glass or plastic container and add the shrimp. Toss and refrigerate for 1-2 hours. This will actually “cook” the shrimp somewhat, so I prefer to marinate for only 1 hour.

1. In a saucepan, melt the butter over medium heat. Sauté the onions until softened (3-4 minutes). Stir in the peanut butter, mix well and then add chicken stock, brown sugar, lemon juice, salt and chili pepper flakes. Simmer for about 10 -15 minutes, stirring frequently. If the sauce is too thick, add water, a little at a time to thin. Remove from heat and set aside.

Grilling Shrimp:
1. Heat your grill or grill pan. It should be very hot

2. Remove the shrimp from the marinade. Arrange shrimp on a grill rack or grill pan, grilling from 1-3 minutes depending on the size of the shrimp. They are ready to turn when they are pink on the side closest to the heat. They are ready when pink on the outside and slightly opaque within.

These are great as an appetizer or part of a buffet if cooked on pre-soaked skewers with the peanut sauce on the side for dipping.

I did something quite different. I boiled the marinade for several minutes, tossed it with cooked pasta and topped that with the grilled shrimp. I even added a few heaping spoonfuls of the peanut sauce and tossed everything together before serving.

1 comment:

Joanne said...

I love anything that includes peanut sauce in the recipe! And I also love incorporating other dishes in pasta. Great meal!