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Sunday Small Bites - shrimp

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Today we begin a new chapter in our Slow Travel cooking group: Small Bites. Each one of the cooks chose an ingredient for their week and all 19 of us have to try a new recipe using the "ingredient of the week". Each week will bring us 19 new recipes! We are going to have lots of new dishes/recipes just in time for the Holidays.

Today’s ingredient was chosen by Cindy, of Baked Alaska. I chose to make a tasty shrimp satay from The Essential Fingerfood Cookbook. The original recipe is for prawns (which I believe is a larger shrimp) but I changed the title and the ingredient to shrimp 'cause that's what I used. ;)


Lemon Grass Shrimp Satay

Ingredients

I tablespoon oil
I clove garlic, crushed
I tablespoon grated fresh ginger
I tablespoon finely chopped lemon grass, white part only
I onion, finely chopped
I tablespoon tandoori curry paste (I used tandoori Indian grilling paste)
4 kaffir lime leaves, finely shredded
I tablespoon coconut cream
2 teaspoons grated lime rind
1-1/4 lb raw shrimp, peeled and deveined
12 stems lemon grass, cut into 6 inch lengths, halved lengthways


Heat the oil in a frying pan, add the garlic, ginger, lemon grass and onion and stir over medium heat for about 3 minutes, or until golden.

Add the tandoori paste and kaffir lime leaves to the pan and cook for 5 minutes. Allow to cool. Transfer to a food processor, add the coconut cream, lime rind and shrimp and mix until finely minced.

Divide into 24 portions and shape one portion around each piece of lemon grass stem. Leave about 1-1/4 inches uncovered at each end.

I found the mixture to be quite soft. The recipe recommends to take care when handling it and to wet hands to make it easier to form each portion.

Refrigerate for 1 hour. Grill the satays on medium heat for 5 minutes, or until cooked through.


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I made the satays exactly as the recipe says with one exception in the ingredients: I couldn't find coconut cream that wasn't sweetened so I used coconut milk. I don't think it made too much of a difference in the outcome. The ginger and tandoori paste gave the satays a delicious kick. These were easy to make and perfect for a gathering since the shrimp mixture can be made the day before.

Comments (4)

Wow, this is an impressive recipe. Looks beautiful and delicious and my mouth is watering just thinking about these flavors.

I think Small Bites is off to a great start (and thanks so much to you and Ivan for making the nice logo for us!).

Kathy (Trekcapri):

Hi Maria, your tasty shrimp satay dish looks very delicious. I love food with coconut in them. There's a couple of new ingredients like the Tandoori grilling paste that I have not yet tried to cook with and I would love to learn to use them. I look forward to trying your recipe myself soon.

Thank you for sharing. Hope you are having a wonderful Holiday weekend!

Barb Cabot:

This looks wonderful. I want to try making this someday. Love this theme of small bites.

amy:

My tummy is gurgling again. That looks so wonderful, and its even lowfat! Thanks for a great pick.

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