Shrimp Sates with Spiced Pistachio Chutney Recipe

Name: Shrimp Sates with Spiced Pistachio Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds deveined shelled shrimp (about 32); 1 tablespoon minced garlic; 3 tablespoons olive oil; 2 tablespoons fresh lime juice; Special equipment: about 65 (6 to 8-inch) bamboo skewers; 1 (16-ounce) container plain yogurt; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 tablespoon olive oil; 4 fresh jalapeno chiles, 3 with seeds and ribs removed; 2 cups fresh cilantro sprigs; 2 tablespoons fresh lime juice; 1 cup shelled natural pistachios, toasted and finely ground

Servings: persons

1 1/4 pounds deveined shelled shrimp (about 32)
1 tablespoon minced garlic
3 tablespoons olive oil
2 tablespoons fresh lime juice
Special equipment: about 65 (6 to 8-inch) bamboo skewers
1 (16-ounce) container plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon olive oil
4 fresh jalapeno chiles, 3 with seeds and ribs removed
2 cups fresh cilantro sprigs
2 tablespoons fresh lime juice
1 cup shelled natural pistachios, toasted and finely ground

1
Butterfly shrimp by cutting almost, but not all the way, through backs.
2
Toss with garlic, oil, and lime juice.
3
Season with salt.
4
Marinate, chilled, 1 hour.
5
Preheat broiler
6
Gently press 1 shrimp open and thread lengthwise onto a skewer near pointed end.
7
Repeat with remaining shrimp and skewers.
8
Arrange sates in a row on 1 long side of a broiler pan so that blunt ends of skewers point toward middle of pan.
9
Cover exposed portions of skewers with a sheet of foil (don't cover shrimp).
10
Arrange another row of sates over foil.
11
Continue adding rows of sates and layers of foil until pan is full, making sure exposed skewer ends of last row of sates are covered with foil.
12
Broil until shrimp are just cooked through, 3 to 4 minutes.
13
Serve sates with chutney for dipping.
14
To make chutney: Drain yogurt in a fine-mesh sieve set over a bowl, chill, 1 hour.
15
Cook coriander and cumin in oil in a small skillet over moderate heat, stirring occasionally, until fragrant.
16
Coarsely chop chiles, then puree in a blender with drained yogurt, coriander mixture, and cilantro until smooth.
17
Stir in lime juice, pistachios, and salt to taste.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 pounds deveined shelled shrimp (about 32), 1 tablespoon minced garlic, 3 tablespoons olive oil, 2 tablespoons fresh lime juice, and more.

Yes, Shrimp Sates with Spiced Pistachio Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Sates with Spiced Pistachio Chutney

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