Shrimp Satay


Jean -Georges Vongerichten is a master in his field ,owning some of the best restaurants in the world. Having lived in the New York area I have been fortunate to visit some ,most notably Vong and Jo Jo.His style is Fresh with Asian influences and yet ,unlike most great chefs his style is uncomplicated sophistication ,something  for everyone

24 medium to large shrimp ,peeled and deveined

1 tsp curry powder ( I use Thai yellow curry paste)

2 tsp asian Fish sauce

Salt and cayenne

Coarse, freshly toasted bread crumbs

3 tbs Canola  or other neutral -flavored oil

Oyster sauce or sweet and sour sauce ,for serving

Combine half the shrimp , curry paste and fish sauce in a food processor. Process ,stopping the machine and scraping down the sides as necessary, until mixture is pureed. Refridgerate the mixture until it is stiff ,at least 30 minutes.

Place the remaining shrimp on 4 skewers, then season them with salt and cayenne to taste. Spread one side of the shrimp with the chilled puree, then dip into the bread crumbs. Repeat with the other side and place on wax paper; chill for at least 30 minutes to firm up . Preheat oven to 500*F.

Place the oil in a skillet large enough to hold the skewers and turn the heat to high. When the oil begins to smoke ,add the skewers and cook for about 2 minutes,or until the shrimp are light brown. Turn over the shrimp , then place the skillet in the oven  for 2 or 3 minutes more. Return to the top of the stove and turn the skewers to brown briefly the edges of the shrimp.

Serve with eithe sauce and with lime wedges.

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