Chicken and Shrimp Satay

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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.  This recipe is Diabetic Friendly!!

             Hannah Barringer                                                                           Loudon, Tennessee

Chicken and Shrimp Satay Recipe

Chicken and Shrimp Satay

¾ lb. uncooked medium shrimp, peeled and deveined

¾ lb. chicken tenderloins, cut into 1 inch cubes

4 green onions, chopped

1 Tbsp. butter

2 garlic cloves, minced

1 Tbsp. minced fresh parsley

½ cup white wine or chicken broth

1 Tbsp. lemon juice

1 Tbsp. lime juice

Sauce:    ¼ cup chopped onion

1 Tbsp. butter

2/3 cup reduced-sodium chicken broth

¼ cup reduced-fat chunky peanut butter

2 ¼ tsp. brown sugar

¾ tsp. lemon juice

¾ tsp. lime juice

¼ tsp. salt

¼ tsp. salt

¼ tsp. each dried basil, thyme and rosemary, crushed

1/8 tsp. cayenne pepper

 

On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken.  Place in a large shallow dish; set aside.

In a small skillet, sauté 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; 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, over indirect medium heat or broil 4 inches from the heat for 7 to 8 minutes, turning often.  Brush with ¼ cup sauce during the last minute of grilling.  Serve with remaining sauce.         6 serving

 

(Recipe for Chicken and Shrimp Satay was on www.tasteofhome.com, 2014)