Tuesday, July 31, 2012

Paleo Chicken, Shrimp & Pineapple Satay

I mentioned my family's tradition of hitting the summer book sales the other day; tonight I made something from another gem I picked up: Hot & Spicy Southeast Asian Dishes. Sometimes the obscure, out-of-print ethnic cookbooks are the best!

I didn't have to tweak this recipe too much to make it paleo. The biggest change was to use raw almond butter in lieu of peanut to make the accompanying sauce. The original marinade did not call for any sweetener, but also had a higher ratio of molasses.

This was a perfect dish to prepare on a busy summer day. In the afternoon I was able to marinate everything and make the sauce. The caveman and I grilled it after an evening workout, which gave all of the flavors plenty of time to marry and cut down on kitchen time when we were sweaty and starving!

Paleo Chicken, Shrimp & Pineapple Satay

1/2 lb. chicken breast, cut into chunks
1 lb. shrimp, shelled & deveined
2 tbs. coconut aminos or gluten-free tamari
1 tbs. molasses
1 tbs. palm sugar
2 tsp. curry powder
2 tsp. cayenne pepper
2 tsp. garlic powder
juice of one lime
1 cup fresh pineapple chunks
1 red pepper, cut into chunks

Combine coconut aminos through garlic in a small bowl. Put shrimp and chicken in a large bowl, then pour sauce on top, tossing to combine. Add lime juice, pineapple, pepper and mushrooms. Cover and put in the refrigerator.

almond butter sauce:
1 cup chicken broth
1/2 cup raw almond butter
1/4 cup shredded coconut
1/2 tsp. ground cumin
1/2 tsp. coriander
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes
salt, pepper & lime juice, to taste

Combine all ingredients in a medium saucepan, warm over low heat until thick and well-blended, stirring often. Remove from heat and store in refrigerator. I seasoned mine with salt, pepper & lime juice after it had chilled and I was ready to serve it.

When ready to eat, thread protein, fruit and vegetables onto skewers and grill until done. Serve with satay sauce for dipping.

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