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Shrimp Sates With Spiced Pistachio Chutney

1 1/4

pounds deveined shelled shrimp, (about 32)

1

tablespoon

minced garlic

3

tablespoons

olive oil

2

tablespoons

fresh lime juice

1

Special equipment: about 65 (6 to 8-inch) bamboo skewers

2

Butterfly shrimp by cutting almost, but not all the way, through backs. Toss

3

with garlic, oil, and lime juice. Season with salt. Marinate, chilled, 1 hour.

4

Preheat broiler

5

Gently press 1 shrimp open and thread lengthwise onto a skewer near pointed end.

6

Repeat with remaining shrimp and skewers.

7

Arrange satés in a row on 1 long side of a broiler pan so that blunt ends of

8

skewers point toward middle of pan. Cover exposed portions of skewers with a

9

sheet of foil (don’t cover shrimp). Arrange another row of satés over foil.

10

Continue adding rows of satés and layers of foil until pan is full, making sure

11

exposed skewer ends of last row of satés are covered with foil.

12

Broil until shrimp are just cooked through, 3 to 4 minutes. Serve satés with

13

chutney for dipping.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (3.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

386.68

Calories From Fat (93%)

359.33

% Daily Value

Total Fat 40.65g

63%

Saturated Fat 5.62g

28%

Cholesterol 9.45mg

3%

Sodium 45.66mg

2%

Potassium 86.96mg

2%

Total Carbohydrates 6.13g

2%

Fiber 0.34g

1%

Sugar 0.62g

 

Protein 1.82g

4%