Grilled Thai Peanut Shrimp

BY: ANDREA ALDEN

INGREDIENTS

Marinade

• 1/4 cup + 2 tbsp olive oil
• 1/2 small red onion, finely chopped
• 1 green chili, deseeded and chopped
• 3 cloves of garlic, minced
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1/4 cup freshly squeezed lemon juice (1/2 fresh lemon, squeezed)

Peanut sauce

• 1/4 cup chunky peanut butter
• 1/4 cup warm water
• 1/4 cup unsweetened coconut milk
• 2 tbsp rice vinegar 2 tbsp soy sauce
• 2 tbsp sake or dry sherry
• 1/2 tsp toasted sesame oil
• 1 lime, juiced
• 2 cloves of garlic, minced
• 1 red chili, deseeded and chopped
• 1 tbsp peanut oil
• Salt and freshly ground black pepper

For serving

• 400 g cooked udon noodles (or your favorite noodles)
• 1 cup chopped broccoli
• 1 cup chopped cauliflower
• 1 cup peas
• 1 cup chopped mushrooms
• 1 cup chopped red pepper
• 1 cup chopped yellow pepper
• 1/2 red onion, chopped
• 1 tbsp peanut oil
• Sesame seeds and spring onions for garnish

PREPARATION

1. Heat a sauté pan over medium heat. Add 2 tablespoons oil to the sauté pan and sauté the red onion for 2 to 3 minutes or until translucent. Add the pepper and garlic and sauté for another 2 to 3 minutes, or until the onion is fragrant and soft but not brown.
2. In a small non-reactive bowl or freezer bag, combine 1/4 cup oil, honey, mustard and lemon juice. Stir in the onion-garlic mixture and the shrimp. Place in the refrigerator to marinate for 20 to 30 minutes before you begin preparing the vegetables.
3. For the peanut sauce, mix peanut butter, water, coconut milk, vinegar, soy sauce, sake, sesame oil, lime, garlic, chili and oil. Season with salt and pepper. Set aside for later.
4. Preheat the grill to 230 °C. Without side burner: Preheat the entire grill. With side burner: Preheat only 1 or 2 flames.
5. Place four marinated shrimps on two pre-soaked skewers. This prevents them from curling up or accidentally falling through the grill grate. You can also grill the shrimp with the Napoleon PRO stainless steel grill attachment instead.
6. On the side burner, put some oil in a wok such as a wok. B. heat in the Napoleon stainless steel wok. Without side burner: Use the wok directly on the grill grates. Danger! The wok handle gets hot. Use adequate protection.
7. When the oil is hot enough, add the snap peas, broccoli and cauliflower. Sauté for 1 to 2 minutes and then add peppers and onion. Cook for another 1 to 2 minutes and then add mushrooms.
8. Grill the shrimp skewers over direct heat for about 3 minutes per side. While the shrimp is grilling, add the udon noodles to the wok and then add 3/4 of the peanut sauce. Fry until the noodles come apart and everything is covered with peanut sauce.
9. Arrange the shrimps with sesame seeds, spring onions and the remaining peanut sauce on a bed of udon and vegetables and serve immediately.

These Grilled Thai Peanut Shrimp were much easier to make than the recipe might suggest. It tastes just as delicious as with the delivery service and definitely costs significantly less. My tip: Double the amount of sauce so you can easily make another stir-fry or Buddha Bowl for lunch or a quick weeknight dinner. Or even more so you always have them in stock. The sauce is outstanding and goes well with pretty much everything. There are no limits to your imagination.

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