Shrimp with Spicy Asian Peanut Dipping Sauce
by Tony Rosenfeld
Serves six to eight.
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
From Fine Cooking 96
, pp. pull-out
October 22, 2008
