Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
- 1 1⁄2 lb. (about 40) medium shrimp, peeled and deveined
- 1 tbsp. fresh lime juice
- 1⁄2 cup chopped shallots
- 1 1⁄2 tbsp. dark brown sugar
- 1 tsp. kosher salt
- 8 Kaffir lime leaves, stemmed
- 5 macadamia nuts
- 4 cloves garlic, chopped
- 3 red Thai chiles, stemmed
- 1 (3″) piece ginger, chopped
- 3 tbsp. peanut oil
- 1⁄3 cup coconut milk
- In a bowl, toss shrimp and lime juice; set aside. Puree shallots, sugar, salt, lime leaves, nuts, garlic, chiles, and ginger in a small food processor. Heat oil in a 12″ skillet over medium-high heat; add paste. Cook, stirring, until oil separates from paste, 3–4 minutes. Stir in coconut milk. Cool. Stir into shrimp; chill 4 hours.
- Build a hot charcoal fire in a grill. Thread 2 shrimp each on 20 skewers. Spoon marinade over shrimp; grill, turning, until charred, 3–5 minutes.