Grilled Shrimp Satay With Peaches And Bok Choy Food
GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY
Provided by Bon Appétit Test Kitchen
Categories Low Fat Quick & Easy Low Cal High Fiber Backyard BBQ Peach Peanut Shrimp Summer Grill Grill/Barbecue Healthy Bok Choy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
- Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
- Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
GRILLED SHRIMP, PEA SHOOT, AND BOK CHOY SALAD WITH ASIAN REDUCED FAT DRESSING
This is the tastiest shrimp salad without any guilt: only a trace of oil makes it perfect for serving any dieter. If you want to feel healthy, but enjoy your food, this is the salad for you. You may want to garnish with additional green onions and chopped peanuts, but I find that placing the shrimp on the top is garnish enough.
Provided by Karen Barris Calabro
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 57m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place grapes in a food processor or blender; process until pureed. Whisk pureed grapes, fish sauce, lime juice, garlic, chile sauce, and salt together in a bowl until dressing is well combined.
- Spoon about 2 tablespoons dressing and oil into a bowl; add shrimp. Reserve remaining dressing for the salad. Refrigerate shrimp until chilled and marinated, 15 to 20 minutes.
- Place eggplant in a roasting pan and spray with enough cooking spray to coat.
- Roast eggplant in the preheated oven until browned, about 15 minutes. Transfer eggplant to the reserved dressing.
- Preheat an outdoor grill for high heat and lightly oil the grate. Remove shrimp from marinade and discard marinade.
- Cook shrimp on the hot grill until visibly pink on the bottom, about 3 minutes. Flip shrimp and cook until cooked through but not dry, 4 to 5 minutes. Remove shrimp from grill and allow to rest.
- Combine bok choy, pea shoots, carrots, cucumbers, mint, cilantro, peanuts, and green onions in a large bowl; add eggplant with dressing and shrimp and toss well.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 29.4 g, Cholesterol 172.6 mg, Fat 7.6 g, Fiber 8.6 g, Protein 27.1 g, SaturatedFat 1.2 g, Sodium 2879.4 mg, Sugar 17.2 g
GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY
Steps:
- Prepare a grill to medium-high heat.
- Whisk the peanut butter, sugar, vinegar, soy sauce, chile paste, and 5 tablespoons of the nectar until smooth; season sauce with pepper.
- Arrange the peaches, shrimp, and bok choy on the grill. Brush with the remaining 4 tablespoons nectar; brush lightly with 1/4cup sauce. Sprinkle with salt and pepper. Grill until the peaches are slightly charred, the shrimp are just opaque in the center, and the bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
- Mound the shrimp, bok choy, and peaches on a platter. Drizzle with some sauce. Serve with the remaining sauce.
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