Recipe Database
Chef Mike's Georgia Wild Shrimp Sates with Spiced Pistachio Chutney
Chef Mike's Georgia Wild Shrimp Sates with Spiced Pistachio Chutney
1 1/4 lb shrimp, peeled and deveined (about 32)
1 T minced garlic
3 T olive oil
2 T fresh lime juice
about 65 (6 to 8-inch) bamboo skewers
16 oz plain yogurt
2 t ground coriander
1 t ground cumin
1 T olive oil
4 jalapeno peppers, 3 with seeds and ribs removed, coarsely chopped
2 C fresh cilantro sprigs
2 T fresh lime juice
1 C shelled natural pistachios, toasted and finely ground To make

Butterfly shrimp by cutting partially through the backs. In a large bowl, combine shrimp, garlc, oil and lime juice. Sprinkle with salt. Cover and chill one hour. To prepare the chutney, place yogurt in a fine-mesh sieve set over a bowl; chill one hour. In a small skillet, add coriander, cumin, and oil. Cook over medium heat, stirring occasionally, until fragrant. In a blender, combine yogurt, coriander mixture, jalapenos, and cilantro. Blend until smooth. Add lime juice, nuts, and salt to taste; mix well. Preheat broiler. Gently press one shrimp open and thread lengthwise onto a skewer near pointed end. Repeat with remaining shrimp and skewers. Arrange skewers in a row on the long side of a broiler pan so that blunt ends of skewers point toward middle of the pan. Cover exposed portions of skewers with a sheet of foil (don't cover shrimp). Arrange another row of skewers over foil. Continue adding rows of skewers and layers of foil until pan is full, making sure exposed skewer ends of last row are covered with foil. Broil until shrimp are just cooked through, about 3 or 4 minutes. Remove sates to platter and serve with chutney for dipping. This is Executive Sous Producer Mike Stock's Recipe.**