Shrimp Satay

1. 1

   In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce.

2. 2

   Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.

3. 3

   Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat.

4. 4

   Skewer the shrimp, leaving a little space between each one to allow for even cooking.

5. 5

   Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.

6. 6

   Serve the shrimp with the warm peanut sauce on the side for dunking.

7. 7

   3 cups reduced-sodium beef broth

8. 8

   2 tablespoons reduced-sodium soy sauce

9. 9

   2 tablespoons creamy peanut butter

10. 10

    2 teaspoons toasted sesame oil

11. 11

    1 teaspoon hot sauce

12. 12

    In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat.

13. 13

    Bring to a simmer and let simmer for 10 minutes.

14. 14

    The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

No additional tips available.