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Shrimp Sate with Indonesian-Style Peanut Pasta

Seafood alternatives: Salmon, Mahi-Mahi, Swordfish

Curves of pink broiled shrimp and skewers of colorful bell peppers nestle atop pasta bathed in spicy peanut sauce—wonderful flavors from the South Pacific. Coconut milk adds distinctive flavor to the peanut sauce, but it is high in fat. Try to find low-fat coconut milk now available. Serve this with a Papaya and Cucumber Salad for added flair.

Ingredients:

• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 pound medium shrimp, peeled and deveined
• 2 Tbsp. lime juice
• 1 Tbsp. brown sugar
• 1 large clove garlic, minced or pressed
• 8 ounces dry angel hair pasta
• 2 green onions, thinly sliced

Peanut Sauce:

• 1 tsp. vegetable oil
• 1/2 small onion, minced
• 2 cloves garlic, pressed or minced
• 1/4 cup chunky or smooth peanut butter
• 1 cup unsweetened coconut milk, OR regular milk mixed with 1 1/2 tsp. cornstarch
• 2 Tbsp. lime juice
• 2 Tbsp. reduced-sodium soy sauce
• 4 tsp. brown sugar
• 1/4 tsp. coconut extract (if using plain milk), optional
• 1/16 to 1/8 tsp. cayenne pepper
• Salt

Cooking Instructions:

If using bamboo skewers, soak them in a bowl of water for at least 1 hour before cooking to prevent them from burning under the broiler.

Core and seed the bell peppers, then cut them into 3/4- to 1-inch squares. Thread the peppers onto 4 8-inch skewers.

Rinse the shrimp in cold water and pat dry. Thread the shrimp onto eight 8-inch skewers, catching the broad and slender ends to form alternating "C"s. Stir together the lime juice, brown sugar and garlic and brush the mixture over the shrimp.

Make the Peanut Sauce: Heat the oil in a medium saucepan over medium-low heat. Add the onion and garlic and stir until the onion is tender, 3 to 5 minutes. Add the peanut butter and stir until it softens. Gradually whisk in the coconut milk or milk/cornstarch mixture until smooth; increase the heat and cook, stirring, until the mixture bubbles and thickens. Remove from heat and stir in lime juice, soy sauce, brown sugar, coconut extract (if using) and cayenne. Add salt to taste. Cover to keep warm.

Preheat the broiler. Lay the skewers of peppers a few inches apart on a lightly oiled broiler pan or baking sheet (foil-covered for easy cleanup). Broil about 2 inches from the heat, turning once, until the edges are tinged with black, about 8 minutes per side. Transfer the skewers to a plate and cover to keep warm.

Arrange shrimp skewers on the same broiler pan. Broil about 3 inches from the heat, turning the skewers once, until the shrimp is pink and just opaque in the center, 3 to 4 minutes total.

Meanwhile, bring a large pan of salted water to a boil. Add the angel hair pasta and cook until tender, 4 to 5 minutes. Drain well. Add the drained pasta to the peanut sauce and toss to coat.

Divide the pasta among four plates. Lay skewers of peppers and shrimp across each serving and sprinkle with sliced green onions. To eat, push the peppers and shrimp off the skewers onto the pasta.

Servings Per Recipe: 4