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Coconut-Lime Shrimp with Peanut Sauce Recipe

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This recipe for Coconut-Lime Shrimp with Peanut Sauce, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katherine Johnson
Added: Thursday, October 15, 2009


Peanut Sauce:
1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup canned low-salt chicken broth
2 T canned unsweetened coconut milk
1 tsp fresh lime juice
1 tsp soy sauce
1 tsp fish sauce
1 tsp hot pepper sauce (such as Tabasco)

1 cup coarsely chopped fresh basil
1/2 cup canned unsweetened coconut milk
1 1/2 T finely chopped garlic
1 1/2 T fresh lime juice
1 T minced peeled fresh ginger
2 tsp soy sauce
2 tsp fish sauce
2 tsp golden brown sugar
20 large shrimp, peeled, deveined

For peanut sauce:
Puree all ingredients in food processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

For shrimp:
Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2 inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally. Grill shrimp until cooked through, basting with marinade, about 2 minutes per side.

Serve shrimp with peanut sauce.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour + 2 hours marinading time.




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