Ingredients
-
1/3
-
1/4
-
2
-
1
-
1 1/2
-
1
-
1/2
-
1/4
-
1/4
-
32
-
-
-
-
-
Directions
Curried Peanut Shrimp, Source: Cooking Light, July/August 1999, This was delicious: mild enough for the kids yet tangy enough for the adults I only made two minor changes First used chunky natural peanut butter since it’s what we had on hand It gets blended anyhow, so it ended up creamy Next, I didn’t really feel like dealing with skewers so I threw the shrimp right into a grill pan The only thing I would do differently next time is double up the recipe because everybody was fighting over the last shrimp!, Source: Cooking Light, July/August 1999
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Marmalade, Orange Juice, Peanut Butter, Mustard, Curry Powder, Vegetable Oil, Salt, Peppers, and Chili Sauce in a Blender. |
|
2
Done
|
Process Until Smooth. |
|
3
Done
|
Reserve 1/4 Cup Marinade. |
|
4
Done
|
Place Remaining Marinade Mixture in a Large Zip-Top Plastic Bag; Add the Shrimp. |
|
5
Done
|
Seal Bag and Shake to Coat. |
|
6
Done
|
Marinate in Refrigerator 30 Minutes. |
|
7
Done
|
Prepare Grill or Broiler. |
|
8
Done
|
Remove Shrimp from Bag, Reserving Marinade. |
|
9
Done
|
Thread Shrimp Onto Each of 4 (12-Inch) Skewers. |
|
10
Done
|
Place Kebabs on a Grill Rack or Broiler Pan Coated With Cooking Spray. |
|
11
Done
|
Cook 3 Minutes on Each Side or Until Shrimp Are Done, Basting Frequently With Remaining Marinade. |
|
12
Done
|
Spoon Reserved 1/4 Cup Marinade Over Shrimp. |
