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Plum Glazed Shrimp with Pineapple Salsa

Plum Glazed Shrimp with Pineapple Salsa

Feb 2, 2015 | Client Recipes, Dinners & Mains, Marinades, Recipes, Salsas, Sides

Skewers of plum glazed shrimp on rice

This ‘Taste of the Tropics’ works all year long. Throw the shrimp on the grill in the summer, or broil when it’s too cold outside, while dosing up on the Vitamin C from the zesty tropical fruit salsa.

 

Plum Glazed Shrimp with Pineapple Salsa

  • 1 1/2 cups Peanut Plum Glaze
  • 3 cups Pineapple Salsa
  • 2 pounds cleaned 16-20 Shrimp, tail on
  • Olive oil
  • Salt and Pepper to Taste
  • Coconut Peanut Rice
  • Cilantro Sprigs

 

Prepare the Peanut Plum Glaze:

  • ¾ cup plum jam
  • ½ cup crunchy natural peanut butter
  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice
  • 2 teaspoons soy sauce
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon minced jalapeno

Simmer all ingredients in a saucepan until reduced by about 1/3rd and thickened, about 15 minutes. Set aside and keep warm.
Makes 1 ½ cups

Prepare the Pineapple Salsa:

  • 1 cup peeled, seeded, and diced papaya
  • 1 Tablespoon fresh lime juice
  • 1 cup diced pineapple
  • 1 cup diced mango
  • 1 kiwi, peeled and diced
  • 2 Tablespoons minced red onion
  • 2 Tablespoons minced scallions
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon chopped mint

Combine the papaya with the fresh lime juice. Add the remaining ingredients, except mint, and stir to combine. Cover and refrigerate until ready to serve.

Add the mint just before serving.
Makes 3 cups

Prepare the shrimp:

Soak 12 8”-bamboo skewers in water for 15 minutes. Prepare grill or heat broiler.

Thread 3 shrimp per skewer and brush with olive oil. Season to taste with salt and pepper.

Cook the shrimp on the grill, until desired doneness, about 2 minutes per side. During the last 30 seconds on each side, brush on the glaze. Transfer to a sheet pan, and brush again with the glaze.

Prepare the Coconut Peanut Rice:                                                           

  • 3 Tablespoons olive oil
  • 1 medium Spanish onion, diced
  • 1 1/2 cups long grain rice, such as Basmati
  • 1 1/2 cups chicken stock
  • 1 ½ cups unsweetened coconut milk
  • Salt and freshly ground pepper
  • ¾ cup chopped scallion
  • ¾ cup toasted coconut flakes
  • 1/3 cup toasted chopped peanuts

Heat the olive oil in a saucepan with a tight fitting lid.

Add the onion and sauté until transparent, about 5 minutes.

Add the rice and stir to coat until the rice turns opaque, about 1 minute. Add the chicken stock and coconut milk and bring to a simmer. Add salt and pepper to taste.

Cover the pan tightly and cook until all liquid is absorbed and the rice is cooked through but not gummy, about 20 minutes.

Fluff the rice with a fork and stir in the scallions, toasted coconut and peanuts. Serve immediately

 

To Serve:

Mound the coconut peanut rice in the center of the plate. Cross two skewers of shrimp on top of the rice. Spoon the pineapple salsa over the shrimp.

Garnish with cilantro sprigs.

Serves 6

Asian Marinated Beef with Peanut Dipping Sauce

Asian Marinated Beef with Peanut Dipping Sauce

Nov 3, 2014 | Appetizers & Bar Bites, Client Recipes, Dressings & Sauces, Marinades, Recipes

Thai beef satay on mango salsa bed with peanut dipping sauce on black plate

This spin on a Beef Satay incorporates a marinade and a dipping sauce that both can be used in a myriad of ways.  Use the marinade on pork, chicken or even fish and dip away in the peanut sauce with vegetables, eggrolls and dumplings, or use as a dressing on Chinese chicken salad.

Ingredients

Marinade

  • 1/4 cup grated ginger
  • 8 cloves garlic, minced
  • 2 Tablespoons hoisin
  • 2 Tablespoons black bean garlic paste
  • 1/4 cup soy sauce
  • 2 Tablespoons molasses
  • 1/2 teaspoon ground pepper
  • 1/2 cup sesame oil
  • 1/4 cup chopped cilantro
  • 1 pound beef tenderloin, trimmed

Dipping Sauce

  • 14 ounce can coconut milk
  • 1 cup roasted peanuts, coarsely chopped
  • 1/4 cup lime juice
  • 2 teaspoons minced shallots
  • 2 cloves garlic, minced
  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili garlic paste (sambal oelek)
  • 1/4 cup rice vinegar
  • 1/4 cup sesame oil
  • 1 Tablespoon chopped cilantro

Directions

Make the marinade: Combine all marinade ingredients and marinate beef for one hour or overnight in a non-reactive pan, covered, in the refrigerator.

Make the dipping sauce: Heat coconut milk in a saucepan until reduced by half.  Transfer to a mixing bowl and whisk together with remaining ingredients.  Store in the refrigerator.

Remove meat from marinade and pat dry.  Sear in 1 teaspoon sesame oil in a hot sauté pan until well browned.  Transfer to a roasting pan and roast in a 450oF oven until desired doneness, about 15 minutes more for medium rare.  Remove from the oven and let rest 10 minutes.  Carve into thin slices and thread onto skewers.

To serve, fan out the skewers on a serving tray atop a bed of red & yellow diced peppers and sliced scallions. Accompany with a bowl of dipping sauce.

Serves 6-8, as an appetizer