I hope you haven’t wondered onto this website by accident. Click away if you aren’t sure about your permission settings. I can’t be responsible. The world wide web is like the wild wild west. However, in case you’re naive to ways of the culinary world, I’ll ask you one question: Are you ready for a little shrimp on shrimp action? Shrimp slathered on shrimp, then skewered right in front of your eyes. I realize how that sounds and it’s exactly how I meant it. As they say, when it comes to Shrimp Satay, you’ll know it when you see it – and if you read any further you’ll definitely get an eyeful.
Not to mention a bellyful.
This Shrimp on Shrimp Satay recipe comes from Jean-Georges Vongerichten. Which means that it’s Shrimp Satay with a little more sex appeal than you’ve come to expect from the standard variety Shrimp Satay delivered by that Thai place on the corner. These skewers are a little bit spicy and a whole lot crunchy. They’re dense with shrimp flavor because they’re smeared with a curry-laced, fish sauce splashed, freshly-made shrimp paste – then burnished with breadcrumbs and crisped up in a cast iron pan. As I said, you’ll know when you see it!
At this point I can only hope you have enough information to decide for yourself. Are you ready for a little shrimp on shrimp action? GREG