Best 2 Chicken And Shrimp Satay Recipes

Tantalize your taste buds with an exotic culinary journey to Southeast Asia with this delectable Chicken and Shrimp Satay recipe. Originating from Indonesia, satay is a popular street food dish consisting of succulent chicken and shrimp skewers grilled to perfection and served with a flavorful peanut sauce. Each bite of this dish is an explosion of sweet, savory, and slightly spicy flavors, sure to leave you craving more. This article presents three irresistible variations of chicken satay, including a classic version, a spicy Thai-inspired rendition, and a unique vegetarian option made with tofu. Additionally, it offers a delectable shrimp satay recipe that takes the dish to a whole new level of deliciousness. Embark on this culinary adventure and discover the art of crafting authentic satay that will transport your taste buds to the vibrant streets of Southeast Asia.

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CHICKEN AND SHRIMP SATAY

Chicken and Shrimp Satay image

I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. -Hannah Barringer of Loudon, Tennessee

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 20

Ingredients

3/4 pound uncooked medium shrimp, peeled and deveined
3/4 pound chicken tenderloins, cut into 1-inch cubes
4 green onions, chopped
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 tablespoon lime juice
SAUCE:
1/4 cup chopped onion
1 tablespoon butter
2/3 cup reduced-sodium chicken broth
1/4 cup reduced-fat chunky peanut butter
2-1/4 teaspoons brown sugar
3/4 teaspoon lemon juice
3/4 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon each dried basil, thyme and rosemary, crushed
1/8 teaspoon cayenne pepper

Steps:

On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.

Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD

Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad image

Provided by Brad Sorenson

Time 2h25m

Yield 2 servings

Number Of Ingredients 29

Ingredients

3 Thai chiles, sliced thin
2 tablespoons fresh cilantro leaves, finely chopped
1 orange, zested and juiced
1 orange, zested and juiced
2 tablespoons rice wine vinegar
1 tablespoon Mirin
Kosher salt and freshly ground black pepper, to taste
2 boneless skinless chicken breast halves, cut into 8 cubes
8 shrimp, peeled, deveined, and tail removed
2 tablespoons peanut oil
5 Thai chiles, sliced thin
4 cloves garlic, sliced thin
1/2 cup rice wine vinegar
1 1/2 cups coconut milk
5 tablespoons peanut butter
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon dried red pepper flakes
Fresh Vegetable Salad, recipe follows:
2 cups Napa cabbage, washed and julienned
1 small red pepper, julienned thin
1 small yellow pepper, julienned thin
1 small red onion, julienned thin
1 cup snap peas, julienned thin
2 tablespoons finely chopped fresh cilantro leaves
Juice of 1 orange
2 tablespoons rice wine vinegar
2 tablespoons peanut oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste

Steps:

Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
Preheat a grill or grill pan.
Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
Use Fresh Ingredients: The fresher the ingredients, the better your satay will taste. If possible, use organic or locally-sourced ingredients.
Marinate the Chicken and Shrimp: Marinating the chicken and shrimp in a flavorful mixture of spices and herbs will help to tenderize them and infuse them with flavor.
Cook the Chicken and Shrimp Properly: Be careful not to overcook the chicken and shrimp, as this will make them tough and chewy. Cook them until they are just cooked through, or until they reach an internal temperature of 165°F (74°C).
Make the Satay Sauce: The satay sauce is a key component of this dish. Make sure to use a good quality peanut butter and coconut milk. You can also adjust the spiciness of the sauce to your liking.
Serve the Satay with your Favorite Sides: Satay can be served with a variety of sides, such as rice, noodles, or vegetables. You can also serve it with a dipping sauce, such as sweet and sour sauce or hoisin sauce.

Conclusion:

Chicken and shrimp satay is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. With its flavorful marinade, creamy satay sauce, and tender chicken and shrimp, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook chicken and shrimp, give this recipe a try. You won't be disappointed!