Indonesian Shrimp Sate with Creamy Peanut Sauce

Yield: 4 servings

Ingredients

• Marinade:
• 3  tablespoons  water
• 2  tablespoons  low-sodium soy sauce
• 1  tablespoon  minced peeled fresh ginger
• 1  serrano chile, seeded and minced
• 1  garlic clove, minced
• 1 1/2  pounds  jumbo shrimp, peeled and deveined
• 1  red bell pepper, cut into 1 1/2-inch pieces
• 
  Sauce:
• 1/3  cup  light coconut milk
• 3  tablespoons  reduced-fat peanut butter
• 1  tablespoon  fresh lime juice
• 2  teaspoons  sugar
• 1/4  cup  chopped fresh cilantro
• Cooking spray
• 4  lime wedges

Preparation

To prepare marinade, combine first 7 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove shrimp and bell pepper from bag; discard marinade.

To prepare the sauce, combine coconut milk, peanut butter, lime juice, and sugar in a blender, and process until smooth. Stir in cilantro; set aside.

Prepare grill.

Thread shrimp and bell pepper onto each of 4 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until done, turning once. Remove from heat; drizzle each serving with 1 tablespoon peanut sauce. Serve with remaining peanut sauce and lime wedges.

Nutritional Information

Calories:

234 (30% from fat)

Fat:

7.9g (sat 2g,mono 2.7g,poly 2.4g)

Protein:

29.1g

Carbohydrate:

10.8g

Fiber:

1g

Cholesterol:

194mg

Iron:

3.7mg

Sodium:

390mg

Calcium:

73mg