Shrimp Satay

By Joelene

Ingredients

• 2/3 cup canned sweetened coconut cream (i.e., cream of coconut)
• 4 teaspoons hoisin sauce
• 4 teaspoons creamy or chunky peanut butter
• 4 teaspoons low-salt soy sauce
• 2 teaspoons fresh ginger, chopped
• 2 teaspoon hot Oriental chili paste
• 2 teaspoons sesame oil
• 4 cloves garlic, minced
• 1 1/2 pounds (16 to 20 shrimp per pound) raw shrimp, peeled, deveined and butterflied
• 24 wooden skewers (6 inches long), soaked in water at least 1 hour to prevent burning
• 1/4 cup green onion, chopped

Preparation

Step 1

In a bowl, combine coconut cream, hoisin sauce, peanut butter, soy sauce, ginger, hot chili paste, sesame oil and garlic; mix until smooth. Reserve half the sauce for dipping. Add shrimp to remaining sauce and stir to coat. Marinate for 1 to 2 hours in the refrigerator.

Preheat grill. Thread 1 shrimp onto each skewer. Place on grill for about 2 minutes per side or until shrimp are pink and firm. Do not overcook, or shrimp will be tough and dry. Garnish with chopped green onions. Serve over shredded red cabbage.

Makes 8 servings.