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Shrimp with Spicy Asian Peanut Dipping Sauce

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Serves six to eight.

  • by Tony Rosenfeld from Fine Cooking
    Issue 96

  • 2 medium limes
  • 1/2 cup creamy peanut butter (preferably natural)
  • 2 tsp. Asian garlic chile paste (like Huy Fong Foods' Tuong Ot Toi Viet-Nam); more to taste
  • 3 Tbs. chopped fresh mint; more for sprinkling
  • 1 lb. poached, grilled, or steamed shrimp (16 to 20 per lb.), peeled, with tails left on

Grate 1/2 tsp. zest from one of the limes and then juice both limes. In a food processor, blend the lime zest and 1/4 cup juice with the peanut butter, chile paste, and 1/4 cup cold water. Add more lime juice and chile paste to taste, plus 1 or 2 more Tbs. water as needed to loosen the mixture to a thin dipping sauce consistency. Transfer the sauce to a medium bowl and stir in the mint. Sprinkle the sauce with additional mint and serve with the shrimp.

Make Ahead Tips

You can make the sauce up to 1 hour ahead.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 1; Protein (g): 15; Monounsaturated Fat (g): 0; Carbohydrates (g): 5; Polyunsaturated Fat (g): 0; Sodium (mg): 135; Cholesterol (mg): 110; Fiber (g): 1;

Photo: Scott Phillips

Grilled the shrimp...would add a bit more chili sauce next time..nice flavor, served in individual spoons

Made this as an appetizer for Xmas dinner. Everyone raved! This is very unique and tasty! Easy too. I will make it again.

I love a good peanut dipping sauce! The leftovers were great the next day over rice noodles with scallions, and I later used it for spring rolls. Very versatile - double the batch.

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