We’ve been posting a lot of grilled skewer recipes lately and here’s one more, this time for you shrimp lovers. There are myriad versions of Southeast Asian satay, which are grilled skewers of seasoned meats or seafood. This simplified version, complements of Milk Street, is a Singapore-style shrimp satay mainstay.
A fragrant blend of cashews and coconut milk gave the shrimp richness and cloaked them with wonderful bold flavors. The pungent shallot-vinegar dipping sauce created a perfect accent and was the icing on the cake. While we figured it was going to be good based on the ingredients, we weren’t quite prepared for just how fabulous it was!
As for the shrimp themselves, we bought jumbo sized because they were on sale and they don’t dry out as quickly. Consequently it took another minute or so to grill them. Yes, some of the marinade will fall off into the grill, but as you can see from the photos, a good portion remains clinging to the shrimp.
A couple of DONT’S: Don’t use shrimp smaller than the size specified (although you can go larger like we did). They will overcook before they have a chance to take on any the flavorful char that is a hallmark of satay. And don’t use light coconut milk. The fat from regular coconut milk is needed for flavor.
Grilled Shrimp Satay
- 1½ lbs. extra-large (21/25 per pound) shrimp, peeled and deveined, tails left on
- ½ cup roasted cashews, plus 2 tablespoons finely chopped roasted cashews
- 5 Tbsp. coconut milk, divided
- 1 oz, fresh ginger, peeled and roughly chopped
- 4 med. garlic cloves, smashed and peeled
- 1 Tbsp. grated lime zest
- 2 serrano chilies, stemmed, halved and seeded, divided
- 3 Tbsp. packed light or dark brown sugar, divided
- 4 tsp. fish sauce, divided
- 2 med. shallots, finely chopped
- ½ cup unseasoned rice vinegar
- In a food processor, combine the ½ cup cashews and 3 tablespoons of coconut milk. Process until almost smooth, about 1 minute, scraping the bowl as needed.
- Add the ginger, garlic, lime zest, 2 chili halves, 1 tablespoon of sugar and 2 teaspoons fish sauce; process until finely chopped, 1 to 2 minutes.
- Transfer to a medium bowl. Add the shrimp, rubbing to coat them thoroughly. Marinate at room temperature while you make the sauce and prepare the grill.
- Thinly slice the remaining 2 chili halves and add to a small bowl along with with the remaining 2 tablespoons sugar, the remaining 2 teaspoons fish sauce, the shallots and vinegar. Stir until the sugar dissolves; set aside.
- Prepare a charcoal or gas grill for direct, high heat cooking.
- While the grill heats, thread the shrimp onto eight 10- to 12-inch skewers, dividing them evenly. Skewer each shrimp in a C shape, piercing through two points.
- When the grill is ready, brush one side of the skewered shrimp with some of the remaining 2 tablespoons coconut milk. Place the skewers brushed side down on the grill (directly over the coals if using charcoal) and cook until the shrimp are well charred, 2 to 3 minutes.
- Brush the skewers with the remaining coconut milk, then flip and cook until the second sides are well charred and the shrimp just turn opaque, about another 2 minutes.
- Sprinkle with chopped cashews and serve with the dipping sauce.
Recipe from Milk Street
Cantaloupe Salad with Olives and Red Onion
If like me, you crave melon during the warm summer months, it may be psychological. Apparently we are drawn to water-rich foods in hot weather because they keep us hydrated and require less energy to digest. This recipe kicks the mundane cubes/slices up a notch with more texture and savory flavors.
To counter the abundant water contributed by the cantaloupe, make an intense dressing with assertive ingredients such as lemon juice, red onion, and ground dried Aleppo pepper, but skip the oil, which would only be repelled by the water on the surface of the cantaloupe. Instead, add richness with oil-cured olives, which—when chopped fine—adhere to the surface of the cantaloupe pieces and hold onto the dressing.
Taste your melon as you cut it up: If it’s very sweet, omit the honey; if it’s less sweet, add the honey to the dressing.
Cantaloupe Salad with Olives and Red Onion
- ½ red onion, sliced thin
- ⅓ cup lemon juice (2 lemons)
- 1 – 3 tsp. honey (optional)
- 1 tsp. ground dried Aleppo pepper
- ½ tsp. table salt
- 1 cantaloupe, peeled, halved, seeded, and cut into 1½-inch chunks
- 5 Tbsp. chopped fresh parsley, divided
- 5Tbsp. chopped fresh mint, divided
- ¼ cup finely chopped pitted oil-cured olives, divided
- Combine onion and lemon juice in large bowl and let sit for 5 minutes.
- Stir in honey, if using; Aleppo pepper; and salt.
- Add cantaloupe, ¼ cup parsley, ¼ cup mint, and 3 tablespoons olives and stir to combine.
- Transfer to shallow serving bowl. Sprinkle with remaining 1 tablespoon parsley, remaining 1 tablespoon mint, and remaining 1 tablespoon olives and serve.
Recipe from Cook’s Illustrated