Peanuts in White Ceramic Bowl

What you need:

3 boneless and skinless chicken breast halves, sliced into 1/4-inch strips
1 clove garlic, chopped
1/2 cup peanut butter
2 tablespoons olive oil
2 tablespoons low sodium soy sauce
2 tablespoons lime juice
1 teaspoon sugar
1/2 teaspoon grated ginger
1/4 tsp crushed red pepper flakes
Salt and pepper
To prepare the sauce, combine garlic, peanut butter, soy sauce, lime juice, ginger and red pepper flakes in a blender and blend until smooth. Set aside. Thread chicken onto skewers. Brush with olive oil and sprinkle with pepper and salt. Cook on a skillet over medium high heat for 2 to 3 minutes per side or until cooked through.
1/2 kilogram flank steak, trimmed
1/4 cup chopped cilantro
3 tbsp lime juice
2 tablespoons water
1 tablespoon minced garlic
1 tbsp grated ginger
1 tbsp low sodium soy sauce
1 tablespoon fish sauce
1 tablespoon peanut butter
5 teaspoons sugar, divided
1/2 teaspoon crushed red pepper
In a large sealable plastic bag, mix together cilantro, garlic, ginger, soy sauce, fish sauce and 1 tablespoon sugar. PlaceĀ Port St Lucie dead animal removal beef in the bag and shake to coat with mixture. Let stand for at least 30 minutes. Remove meat from marinade (reserve marinade) and cook on a skillet over medium high heat for 4 to 5 minutes each side or to desired doneness. Drizzle with reserved marinade while cooking. When cooled, slice into thin strips. To make the dipping sauce, combine lime juice, peanut butter and water in a bowl and serve with steak.
Coco and Peanut Shrimp Skewers

What you need:

3/4 kilogram jumbo shrimp, peeled and deveined
For the marinade
1 red bell pepper, sliced into 1/2-inch pieces
1 tsp garlic, minced
1 serrano chile, seeded and minced
3 tablespoons water
2 tablespoons soy sauce
1 tbsp minced ginger
For the sauce
1/3 cup light coconut milk
1/4 cup chopped cilantro
3 tablespoons peanut butter
1 tablespoon lime juice
2 tsp sugar
Lime wedges for garnish
To make the sauce, combine coconut milk, cilantro, peanut butter, lime juice and sugar in a blender and mix until smooth. Set aside. Blend red bell pepper, garlic, chile, water, soy sauce and ginger in a bowl and place shrimp in the mix. Toss to coat. Cover and simmer for at least 1 hour. When ready, discard marinade and cook fish onto a pre-heated grill over medium high heat until cooked through. Serve with peanut sauce and garnish with lime wedges.
These peanut butter recipes for the grill will appeal even to those who aren’t fans of peanut butter!

Peanut Butter, Not Just For PB&Js!

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