Grilled Shrimp Satay With Peaches And Bok Choy Food

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GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY



Grilled Shrimp Satay with Peaches and Bok Choy image

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

6 tablespoons smooth natural peanut butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste (such as sambal oelek)*
9 tablespoons peach nectar, divided
3 peaches or nectarines, each cut into 6 wedges
16 uncooked large shrimp, peeled, deveined
6 heads of baby bok choy, halved lengthwise

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



Grilled Shrimp, Pea Shoot, and Bok Choy Salad with Asian Reduced Fat Dressing image

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

1 cup grapes
½ cup fish sauce
2 tablespoons lime juice, or more to taste
1 ½ tablespoons minced garlic
1 tablespoon sweet chile sauce
½ teaspoon salt, or more to taste
1 teaspoon canola oil
1 pound jumbo shrimp, peeled and deveined
1 eggplant, diced
cooking spray
5 cups thinly sliced bok choy
1 ½ cups pea shoots
1 cup shredded carrots
½ cup thinly sliced cucumbers
¼ cup chopped fresh mint
¼ cup chopped cilantro
¼ cup chopped roasted peanuts
¼ cup chopped green onions

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



Grilled Shrimp Satay with Peaches and Bok Choy image

Categories     Sauce     Side     Peach     Shrimp     Bok Choy

Number Of Ingredients 10

6 tablespoons smooth natural peanut butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chile paste, such as sambal oelek
9 tablespoons peach nectar
3 peaches or nectarines, each cut into 6 wedges
16 large shrimp, peeled and deveined
6 heads of baby bok choy, halved lengthwise
Special equipment: Gas or charcoal grill

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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