Chicken And Shrimp Satay Recipes

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CHICKEN AND SHRIMP SATAY



Chicken and Shrimp Satay image

I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. -Hannah Barringer of Loudon, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 20

3/4 pound uncooked medium shrimp, peeled and deveined
3/4 pound chicken tenderloins, cut into 1-inch cubes
4 green onions, chopped
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 tablespoon lime juice
SAUCE:
1/4 cup chopped onion
1 tablespoon butter
2/3 cup reduced-sodium chicken broth
1/4 cup reduced-fat chunky peanut butter
2-1/4 teaspoons brown sugar
3/4 teaspoon lemon juice
3/4 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon each dried basil, thyme and rosemary, crushed
1/8 teaspoon cayenne pepper

Steps:

  • On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.

Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN SATAY



Chicken Satay image

This golden chicken satay recipe is marinated and grilled, then served with a zesty Thai-style peanut butter sauce. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings (1 cup sauce).

Number Of Ingredients 20

2 pounds boneless skinless chicken breasts
1/2 cup 2% milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander, ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract
PEANUT BUTTER SAUCE:
1/3 cup peanut butter
1/3 cup 2% milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon coconut extract

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 428mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD



Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad image

Provided by Brad Sorenson

Time 2h25m

Yield 2 servings

Number Of Ingredients 29

3 Thai chiles, sliced thin
2 tablespoons fresh cilantro leaves, finely chopped
1 orange, zested and juiced
1 orange, zested and juiced
2 tablespoons rice wine vinegar
1 tablespoon Mirin
Kosher salt and freshly ground black pepper, to taste
2 boneless skinless chicken breast halves, cut into 8 cubes
8 shrimp, peeled, deveined, and tail removed
2 tablespoons peanut oil
5 Thai chiles, sliced thin
4 cloves garlic, sliced thin
1/2 cup rice wine vinegar
1 1/2 cups coconut milk
5 tablespoons peanut butter
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon dried red pepper flakes
Fresh Vegetable Salad, recipe follows:
2 cups Napa cabbage, washed and julienned
1 small red pepper, julienned thin
1 small yellow pepper, julienned thin
1 small red onion, julienned thin
1 cup snap peas, julienned thin
2 tablespoons finely chopped fresh cilantro leaves
Juice of 1 orange
2 tablespoons rice wine vinegar
2 tablespoons peanut oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
  • Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
  • Preheat a grill or grill pan.
  • Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
  • Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.

SHRIMP SATAY



Shrimp Satay image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

1 cup Thai Peanut Sauce, recipe follows
2 tablespoons Chinese black bean sauce
1 teaspoon hot sauce
Cooking spray
1 1/2 pounds large or jumbo shrimp, peeled and deveined
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

Steps:

  • In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
  • Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
  • Serve the shrimp with the warm peanut sauce on the side for dunking.
  • In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
  • The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

CHICKEN SATAY STEAKS



Chicken Satay Steaks image

This is very simple to make, varying slightly from typical chicken on skewers served with satay sauce. Absolutely fantastic when used to make sandwiches as well. Serve with a crisp green salad, or in buns, slathered with mayo and mustard, lettuce and tomatoes.

Provided by maha

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 6

Number Of Ingredients 10

2 lemons, juiced
1 tablespoon peanut butter
1 tablespoon tomato puree
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste
½ teaspoon crushed red pepper flakes
1 teaspoon crushed garlic
6 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

  • In a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, Worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
  • With a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. Place the chicken breasts into the marinade, and stir to coat all the chicken. Cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. Longer is better.
  • Heat olive oil in a large, heavy skillet until oil is very hot. Remove chicken breasts from the marinade; discard used marinade. Pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. Chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 3.8 g, Cholesterol 68.4 mg, Fat 5.1 g, Fiber 0.3 g, Protein 28 g, SaturatedFat 1 g, Sodium 128.2 mg, Sugar 2.9 g

CHICKEN, SHRIMP AND BEEF SATES WITH PEANUT SAUCE



Chicken, Shrimp and Beef Sates with Peanut Sauce image

Categories     Beef     Chicken     Appetizer     Marinate     Kid-Friendly     Peanut     Shrimp     Summer     Grill/Barbecue     Bon Appétit     Dairy Free     Tree Nut Free     Small Plates

Yield Serves 8

Number Of Ingredients 22

For Saté:
1 cup teriyaki sauce
4 garlic cloves, minced
3 tablespoons fresh lime juice
2 1/2 tablespoons minced fresh ginger
2 tablespoons brown sugar
24 medium uncooked shrimp, peeled, deveined
1 1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips
1 1/4 pounds beef skirt steak, cut into 3x1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips
36 (about) bamboo skewers, soaked in water 30 minutes
Banana leaves or ornamental kale
Lime slices
For peanut sauce:
1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1 14 1/2-ounce can chicken broth
1/4 cup fresh lime juice
3 tablespoons brown sugar
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons chopped peeled fresh ginger
1/2 teaspoon dried crushed red pepper
Lime peel julienne
Hibiscus or gardenia flowers (optional)

Steps:

  • For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour.
  • Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.
  • For peanut sauce:
  • Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.

SHRIMP SATAY



Shrimp Satay image

Shrimp rules at my house. My husband made these delicious skewers and I am reminded why I love this man so much .

Provided by ratherbeswimmin

Categories     High Protein

Time 1h4m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon garlic granules
1/2 teaspoon sesame oil
1/4 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
20 large shrimp, peeled and deveined
2 tablespoons peanut oil

Steps:

  • To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water.
  • Over medium heat, bring to a simmer; cook 1-2 minutes to thicken; set aside To make the shrimp: In a small mixing bowl, add the cumin, salt, ginger, and curry powder; stir to mix.
  • Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat.
  • Sprinkle spice mixture over the shrimp; toss to coat.
  • Cover and refrigerate for 20-30 minutes.
  • Thread shrimp on skeweres.
  • Grill over direct high heat for 2-4 minutes or until just opaque in the center and firm to touch (turn skewers halfway through grill time).
  • Serve warm with satay sauce.

Nutrition Facts : Calories 183, Fat 13.8, SaturatedFat 2.5, Cholesterol 53.6, Sodium 839.9, Carbohydrate 6.5, Fiber 0.9, Sugar 4.5, Protein 9.8

5 MINUTE THAI SHRIMP SATAY



5 Minute Thai Shrimp Satay image

This is a fast and easy recipe that will fool everyone into thinking you have spent a long time in the kitchen! From the Kraft What's Cooking Book. Hope you enjoy!

Provided by Leslie

Categories     Thai

Time 9m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb shrimp, peeled and de-veined
1/4 cup low-fat peanut butter
1/3 cup low-fat catalina dressing or 1/3 cup low-fat russian dressing
1 tablespoon water
1 tablespoon reduced sodium soy sauce
dried chili powder (optional)

Steps:

  • Thread shrimp onto skewers.
  • Mix peanut butter, salad dressing until smooth.
  • Stir in water and soy sauce.
  • Brush 1/2 of sauce on shrimp.
  • Grill or broil for about 3-5 minutes or until shrimp becomes opaque.
  • Serve with remaining sauce for dipping.
  • NOTE: If using wooden skewers be sure to soak for 1 hour beforehand.

Nutrition Facts : Calories 122.9, Fat 2, SaturatedFat 0.4, Cholesterol 172.8, Sodium 318.3, Carbohydrate 1.4, Sugar 0.1, Protein 23.3

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