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Shrimp on Shrimp Satay

Shrimp on Shrimp Satay

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.

Shrimp Satay

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

Shrimp PasteShrimp and BreadcrumbsShrimp on Shrimp SatayShrimp on Shrimp Satay

Shrimp Satay Vongerichten

Print This Recipe Total time Yield 4Source Jean-Georges VongerichtenPublished
Shrimp Satay Vongerichten

Ingredients

  • 24 medium to large shrimp (peeled and deveined)
  • 1 teaspoon curry powder
  • 2 teaspoon Asian fish sauce
  • salt (to taste)
  • cayenne pepper (to taste)
  • coarse, lightly toasted fresh breadcrumbs (as needed)
  • 3 tablespoon canola oil
  • oyster sauce
  • lime wedges

Directions

Combine half the shrimp, curry powder, and fish sauce in a food processor. Process, stopping the machine and scraping down the sides as necessary, until mixture is pureed. Refrigerate until firm, at least 30 minutes.

Place remaining shrimp on four skewers, then season with salt and cayenne to taste.

Pour breadcrumbs onto a rimmed baking sheet. Spread a thick layer chilled puree onto one side of the skewered shrimp, then press that side into the breadcrumbs. Repeat with the other side of each skewer then place on a clean parchment-lined baking sheet; chill for at least 30 minutes.

When ready to serve preheat oven to 500 degrees F.

Pour oil into a cast iron or non stick oven-proof skillet large enough to hold all the skewers in a single layer without touching. Turn heat to high. When oil gets very hot and begins to shimmer (without smoking) add the skewers and cook on one side about 2 minutes, or until lightly browned. Turn skewers over, then place the skillet in the oven for another 2 minutes. Return the skillet to high heat on the stove top and turn the skewers on their sides to briefly brown the edges of the shrimp.

Drain the shrimp on a paper towel-lined plate for just a moment. Serve with oyster sauce and/or lime wedges on the side.