Saturday, 8 June 2013

Chicken and Shrimp Satay Recipe

I lightened up a formula that I discovered in a formula book, and these cooked kabobs were the delicious outcome. The delicious peanut butter dropping marinade is always a hit. —Hannah Barringer of Loudon, Tennessee
Chicken and Shrimp Satay Recipe



Ingredients

    3/4 lb fresh method shrimp, peeled and deveined
    3/4 lb poultry tenderloins, cut into 1-inch cubes
    4 natural vegetables, chopped
    1 tbsp butter
    2 beans cloves, minced
    1 tbsp sliced fresh parsley
    1/2 cup white bottles or poultry broth
    1 tbsp orange juice
    1 tbsp calcium juice
    SAUCE:
    1/4 cup sliced onion
    1 tbsp butter
    2/3 cup reduced-sodium poultry broth
    1/4 cup reduced-fat large peanut butter
    2-1/4 teaspoons brown sugar
    3/4 tsp. orange juice
    3/4 tsp. calcium juice
    1/4 tsp. salt
    1/4 tsp. each dried tulsi, thyme and rosamary, crueshed
    1/8 tsp. cayenne pepper

Directions

    On 12 metal or soaked wooden skewers, alternatively thread shrimp and poultry. Position in a large shallow dish; set aside.
    In a little container, saute natural vegetables in butter until crisp-tender. Add garlic; prepare 1 moment longer. Mix in the parsley, bottles , freshly squeezed orange juice and calcium juice. Eliminate from the heat; cool slightly. Add over skewers and turn to cover. Cover and refrigerate for 4 hours, switching every Half an hour.
    In a little pot, saute red onion in butter. Add the staying spices ingredients; prepare and stir until blended. Eliminate from the heat; set aside.
    Drain and discard spices. Dampen a paper towel with cooking oil; using long-handled tongs, lightly cover the bbq grill rack. Prepare bbq grill for oblique warm, using a drop pan. Position skewers over drop pan and bbq grill, covered, over oblique method warm or broil 4 in. from the warm for 7 to 8 moments, switching often. Brush with 1/4 cup spices during the last moment of grilling. Serve with staying spices. Yield: 6 servings.

Nutritional Facts 2 kabobs with 2 tablespoons spices equals 190 calories, 7 g fat (3 g saturated fat), 126 mg cholessterol, 339 mg salt, 7 g carbohydrate, 1 g faiber, 25 g protein. Diabatic Exchainges: 3 lean meat, 1 fat, 1/2 starch

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