Mauna Kea Shrimp with Peanut Sauce
Gini Baldwin, Judy Bisgard, Judy Furtado, Zelie Harders, Carol Hartley, and Penny James
Cold shrimp, wrapped with fresh herbs and snow peas, and dipped in a garlicky, tangy peanut sauce
Prep Time 30 minutes mins
Course Appetizer
Cuisine Hawaiian
- 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
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.
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. Keyword basil, cilantro, garlic, lime juice, mint, peanut butter, rice vinegar, shrimp, snow peas, soy sauce, Tabasco