From Maui Cooks Again, by Gini Baldwin, Judy Bisgard, Zelie Harders, Carol Hartley, and Penny James
Jump to Recipe2 T. chunky peanut butter (use Jif or Skippy)
3 T. rice vinegar
¼ c. soy sauce
1 T. sugar
2 t. lime juice
Few drops Tabasco sauce, to taste
1 clove garlic, finely minced
Place all ingrediants in a blender or processor, blend until smooth. Adjust flavors as you like. Makes almost 1 c. dip; I usually double or triple the recipe.
Mauna Kea Shrimp with Peanut Sauce
Cold shrimp, wrapped with fresh herbs and snow peas, and dipped in a garlicky, tangy peanut sauce
Equipment
- 1 blender
- 20 toothpicks
Ingredients
- 1 lb. (about 20) medium shrimp, cleaned, deveined, and tail removed
- 1 qt. boiling water
- 1 t. salt
- 10 Chinese snow peas, blanched and split
- 1 bunch fresh mint
- 1 bunch fresh basil
- 1 bunch cilantro
- 2 T. chunky peanut butter (Jif or Skippy)
- 3 T. rice vinegar
- ¼ c. low-sodium soy sauce
- 1 T. sugar
- 2 t. lime juice
- ⅛ t. Tabasco sauce
- 1 clove garlic, finely minced
Instructions
- Add salt to boiling water.
- Add shrimp to boiling water and cook until shrimp turn pink (about 2 mins.)
- Immediately drain and plunge shrimp into ice water.
- Drain shrimp and pat dry.
- On each shrimp, lay a mint leaf, cilantro sprig, and a small basil leaf.
- Wrap each shrimp around the middle with a split snow pea pod and skewer with a toothpick.
- Cover and refrigerate until ready to serve.
- Place peanut butter, rice vinegar, soy sauce, sugar, lime juice, Tabasco, and garlic in a blender or food processor.
- Blend peanut mixture until smooth.
- Taste and adjust flavors. Serve with prepared shrimp.
Notes
Colorful, refreshing, and always a hit; this recipe comes from one of my stand-by Hawaiian cookbooks, Maui Cooks Again (by Gini Baldwin, Judy Bisgard, Judy Furtado, Zelie Harders, Carol Hartley, and Penny James).
The peanut ingredients make almost 1 c. I usually double or triple the recipe.
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