Tomorrow being National Shrimp Day, we have to reach back into the stash and pull out a recipe that gets lots of play around the house, especially on those days when no one wants to eat anything to heavy or that takes all day to prepare.
This Chicken & Shrimp recipe is incredibly easy to make and probably healthier than anything you ate over the weekend. The spicy coconut peanut dipping sauce lends itself perfectly to both the shrimp and the chicken so don't worry about having to load your plate with multiple condiments to help add flavor to this already delicious dish.
The light an airy salad is good for all diets and wont overpower the flavors of the chicken and shrimp.
Enjoy!!
Chicken Shrimp Satay:
3 Thai chiles, sliced thin
2 tTBS fresh cilantro leaves, finely chopped
1 orange, zested and juiced
2 TBS rice wine vinegar
1 TBS Mirin
Kosher salt and freshly ground black pepper, to taste
2 boneless skinless chicken breast halves, cut into 8 cubes
8 shrimp, peeled, deveined, and tail removed
Coconut Peanut Sauce:
2 TBS peanut oil
5 Thai chiles, sliced thin
1 tsp cayenne pepper
4 cloves garlic, sliced thin
½ cup rice wine vinegar
1 ½ cups coconut milk
5 TBS peanut butter
Kosher salt and freshly ground black pepper, to taste
½ tsp dried red pepper flakes
Fresh Vegetable Salad, recipe follows
Special Equipment: 4 long wooden skewers, soaked in water
Fresh Vegetable Salad, recipe follows
Directions:
Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp.
Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half.
Add the coconut milk and bring to a simmer.
Whisk in the peanut butter and mix well to combine.
Season with salt, pepper, red pepper flakes and cayenne pepper.
Remove from the heat and set aside.
Preheat a grill or grill pan.
Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque.
Remove the chicken and shrimp from the grill.
Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer.
Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
Fresh Vegetable Salad:
2 cups Napa cabbage, washed and julienned
1 small red pepper, julienned thin
1 small yellow pepper, julienned thin
1 small red onion, julienned thin
1 cup snap peas, julienned thin
2 tablespoons finely chopped fresh cilantro leaves
Juice of 1 orange
2 TBS rice wine vinegar
2 TBS peanut oil
1 TBS red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Directions:
Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl.
Taste the salad, then season with salt, and pepper, to taste.
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