Shrimp Satay

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks again to Rosemary Zwick of Cape Town, South Africa where bad
puns are multiplying like...

A young cook decided that the French would enjoy feasting on rabbits
and decided to raise rabbits in Paris and sell them to the finer
restaurants in the city. He searched all over Paris seeking a
suitable place to raise his rabbits. None could be found. Finally,
an old priest at the cathedral said he could have a small area behind
the rectory for his rabbits. He successfully raised a number of them
and when he went about Paris selling them, a restaurant owner asked
him where he got such fresh rabbits. The young man replied, "I raise
them myself, near the cathedral. In fact, I have a hutch back of
Notre Dame."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

It's no coincidence that this week subscribers to the PLUS edition
will also receive a grilling menu in the Bonus Recipe from the
archives. This is the peak season for outdoor cooking, so with
apologies to the southern-hemispherians among us and to no one
else, here are some more summer grilling recipes:

Monday's Starter
Shrimp Satay

Tuesday's Soup or Salad
French Lentil Salad

Wednesday's Side Dish
Grilled Artichokes with Mock Hollandaise

Thursday's Entree
Thai Chicken Breasts

Friday's Dessert
Fruit Kebabs

Every time I taste grilled shrimp I swear I will never cook shrimp any
other way. Unfortunately, this is easier said than done, but whenever
hot coals and shrimp are in close proximity to each other I highly
recommend bringing them together as in this recipe.

Shrimp Satay

For the sauce:
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) chicken stock or water
1/4 cup (60 ml) smooth peanut butter
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) rice vinegar
1 Tbs (15 ml) molasses or sugar
1/2 tsp (2 ml) sesame oil
Cayenne pepper or hot sauce to taste (optional)

For the shrimp:
1 - 1 1/2 lbs (450-675 g) large shrimp, peeled and deveined
2 Tbs (30 ml) peanut oil
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) curry powder
Salt and freshly ground pepper to taste

Combine the ingredients for the sauce in a small saucepan and bring to
a simmer over medium heat, stirring frequently. Add a little more
liquid if necessary to make a thick sauce. Set aside. Place the
shrimp in a mixing bowl, add the oil and seasonings, toss to combine,
and refrigerate for 20 to 30 minutes. Thread the shrimp onto skewers
and grill over hot coals until firm and opaque, 1 to 2 minutes per
side. Serve with the sauce for dipping. Serves 4 to 6.
Received on Mon Jul 26 02:51:42 2004