Shrimp Satés with Spiced Pistachio Chutney
Recipe GLPRae428afdcf8f28
Tender butterflied shrimp marinated in garlic, olive oil, and lime juice, then threaded onto skewers and broiled until perfectly cooked. Served with a vibrant spiced pistachio chutney made from ground-toasted pistachios, yogurt, fresh cilantro, jalapeños, and warm spices. This elegant Indian-inspired appetizer features about 65 individual satés—perfect for entertaining.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 1/2 pounds deveined shelled shrimp (about 65 count)
1 tablespoon minced garlic
3 tablespoons olive oil
2 tablespoons fresh lime juice
Salt to taste
1 (16-ounce) container plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon olive oil
4 fresh jalapeño chiles
2 cups fresh cilantro sprigs
2 tablespoons fresh lime juice
1 cup shelled natural pistachios, toasted and finely ground
Directions
Prepare the shrimp by carefully butterfly-cutting through the backs without cutting all the way through—keep them connected along the spine. In a large bowl, combine the butterflied shrimp with minced garlic, 3 tablespoons olive oil, and 2 tablespoons fresh lime juice. Season generously with salt. Cover and refrigerate for 1 hour to allow the flavors to infuse.
While the shrimp marinates, drain the yogurt by pouring it into a fine-mesh sieve lined over a bowl. Refrigerate for 1 hour to allow the excess whey to drain away. Heat 1 tablespoon olive oil in a small skillet over moderate heat, then add the ground coriander and ground cumin. Stir frequently for 1-2 minutes until the spices become fragrant and release their oils.
Remove seeds and ribs from 3 of the jalapeño chiles; leave the 4th chile whole with seeds for more heat. Coarsely chop all 4 jalapeños and transfer to a blender. Add the drained yogurt, the warm coriander-cumin oil mixture, and fresh cilantro sprigs. Blend until smooth. Stir in the remaining 2 tablespoons fresh lime juice, the finely ground toasted pistachios, and additional salt to taste. Transfer the chutney to a serving bowl.
Preheat your broiler to high heat.
Soak bamboo skewers in water for at least 30 minutes before using. Remove each marinated shrimp and gently press it open to widen the butterfly cut. Thread the shrimp lengthwise onto a skewer with the pointed end entering first, near the tip of the skewer. Repeat until all shrimp are threaded onto skewers.
Arrange the shrimp satés in a single row along one long edge of a broiler pan so that the blunt ends of the skewers point toward the center of the pan. Protect the exposed bamboo by covering it with aluminum foil, being careful not to cover the shrimp themselves. Layer another row of satés perpendicular to the first, cover its exposed skewer ends with foil, and continue building layers until the pan is full. Ensure that all exposed skewer ends, particularly those in the final row, are completely protected with foil.
Place the broiler pan under the preheated broiler, positioning it about 4-6 inches from the heat source. Broil for 3-4 minutes until the shrimp are opaque and cooked through with an internal temperature of 145F. Watch carefully to avoid overcooking.
Remove the satés from the broiler and arrange them on a serving platter. Serve the shrimp satés warm alongside the spiced pistachio chutney for dipping.
