Preparation:<\/strong><\/p>\n

Preparing the Shrimps:<\/span> <\/em><\/strong><\/p>\n

Devein the Shrimps. Shell them fully or whatever way you want it. I have left half the shell on, with the tail… Wash & pat dry. Set aside.<\/p>\n

Preparing\u00a0the Marinade\/Sauce:<\/span><\/em><\/strong><\/p>\n

Heat\u00a01\/2 teaspoon\u00a0oil.\u00a0Add the Ginger, Garlic, Sesame Seeds, Cumin & Red Dry Chilli peppers. Fry till the pepper turns a darker shade, & the Garlic starts to turn brown. By this time the ginger will be very fragrant too.<\/p>\n

Switch off the heat & keep aside.<\/p>\n

Combine Coconut Milk, Almonds, Salt, Soy Sauce, Turmeric, Sugar, & the above ingredients that you fried in a blender\/processor & process till smooth. You might have to pulse it for sometime to get the whole nuts smoothed out.<\/p>\n

Add the Chopped Coriander\/Cilantro to this paste.\u00a0 This is how it looked.<\/p>\n

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Coat the Shrimps in this paste and set aside for an hour or two.\u00a0<\/p>\n

The best thing about this marinade is this could serve as a wonderful dip or a sauce too. Most of the times, I do not make any extra dip for the Satay… just make more of these and use it as\u00a0a sauce.<\/strong><\/p>\n

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Cooking them:<\/span><\/em><\/strong><\/p>\n

I have not grilled the shrimps on a grill. Most of the times I just cook them on a skillet.<\/strong><\/p>\n

Coat a skillet with oil & heat. Add the shrimps flat on one side and cook on medium heat for about 3-4 minutes. By this they will start turning pink.<\/p>\n

Drizzle with little bit of oil &\u00a0quickly turn them over on the other side and cook for another few minutes. At this point increase the heat till you hear a sizzle. The marinade on the shrimp will soon start to brown.<\/p>\n

Remove them as soon as the Shrimps have brown spots on them… Do not overcook, a few minutes is all it takes. If left in the pan for too long, the marinade will burn on them and the Shrimps will get dry.<\/p>\n

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Serve with your Favorite dip\/Sauce.<\/p>\n

Alternatively the shrimps may be skewered & cooked on a grill. I\u00a0just stick\u00a0toothpicks in the individual Shrimps as they are\u00a0almost bite size and can be popped in the mouth one at a time.<\/p>\n

Here is\u00a0the\u00a0Peanut sauce that I made with it…\u00a0<\/p>\n

Preparing the Peanut Dip<\/span>:<\/em><\/strong><\/p>\n

Heat oil in a pan. Add the Ginger, Garlic & the Red Dry chilli. Fry till they all start to get darker and the Ginger fragrant. Switch off the heat.<\/p>\n

Add all the required ingredients along with the above (ginger, garlic & red dry chilli pepper), & blend\/process. Add few spoons of\u00a0 water to the mix to make it a consistency of the dip. Allow it to be a little bit coarse as the crunchy bit taste good.<\/p>\n

I used 1 teaspoon of dark soy sauce the taste was a\u00a0bit overwhelming… I have changed the qunatity in the ingredient.. or you could use 1 teaspoon of LIGHT soy sauce.<\/em><\/p>\n

Below is the the Peanut Sauce Served with Satay Shrimp.<\/em><\/strong><\/p>\n

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\u00a0First she snacked on these when she came back from school. Then had some more for dinner:-)<\/p>\n

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I usually serve the Grilled Shrimp on a bed of rice, \u00a0add some butter to the hot rice for my daughter & grill some vegetables on the side. This time I grilled some Zucchinis & Scallions…<\/p>\n

This Almond Satay Sauce is just perfect with anything… You can use any meat, or any fish, or even Tofu for the vegetarian version of the Satay. I have to say that this Satay Marinade does work better with meat & tofu, since they have a bigger surface & hence one would enjoy more flavors of the marinade. <\/strong><\/em><\/p>\n

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\u00a0If you ever happen to try this out,\u00a0I am sure\u00a0you will Enjoy!<\/p>\n