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Chicken and Shrimp Satay Recipe

  • 6servings
  • 30minutes
  • 190calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, H, C, D, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound uncooked medium shrimp, peeled and deveined

  2. 3/4 pound chicken tenderloins, cut into 1-inch cubes

  3. 4 green onions, chopped

  4. 2 garlic cloves, minced

  5. 1 tablespoon minced fresh parsley

  6. 1/2 cup white wine or chicken broth

  7. 1 tablespoon lemon juice

  8. 1 tablespoon lime juice

  9. SAUCE:

  10. 1/4 cup chopped onion

  11. 1 tablespoon butter

  12. 2/3 cup reduced-sodium chicken broth

  13. 1/4 cup reduced-fat chunky peanut butter

  14. 2-1/4 teaspoons brown sugar

  15. 3/4 teaspoon lemon juice

  16. 3/4 teaspoon lime juice

  17. 1/4 teaspoon salt

  18. 1/4 teaspoon each dried basil, thyme and rosemary, crushed

  19. 1/8 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Chicken and Shrimp Satay Recipe photo by Taste of Home On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside.

  2. 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 every 30 minutes.

  3. In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside.

  4. 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, using a drip pan. Place skewers over drip pan and grill, 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. Yield: 6 servings.

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