I finally have made it out to grill and taken photos to post. Now, I admit, I have grilled quite a few times this year already, but it’s been a lot of the standard – burgers, brats, hot dogs, veggie packs with potatoes, onions, bell peppers…the usual. Here is something new and fun. It is from the wonderful Weber Grilling Cookbook…as is many of my grilling adventures.
This recipe was just one of many appetizers prepared for some friends and family who came over on Memorial Day Weekend. The total menu consisted of hummus and pita, fresh mozzarella balls, shrimp pops, expertly seasoned burgers, my famous beer boiled brats, mojitos and some very delicious anti-pasta salad. Of course, the best part of the meal was the company coming over, the fun games and all the laughter.
Vietnamese Shrimp Pops with Peanut Sauce
- 1 Cup unsweetened coconut milk, stirred
- 1/3 Cup old-fashioned peanut butter, stirred
- 1 tsp finely grated lime zest
- 3 Tbls fresh lime juice (1 -2 good size limes)
- 1 Tbls soy sauce
- 1 Tbls brown sugar
- 1 tsp hot chili sauce, such as Sriracha
- 1/2 tsp grated fresh ginger
Shrimp Pop Ingredients:
- 1 pound ground pork
- 3/4 pound uncooked shrimp, peeled and deveined
- 1/2 Cup coarsely chopped fresh basil
- 1/4 Cup panko bread crumbs
- 2 large cloves garlic
- 1 Tbls soy sauce
- 1/2 tsp freshly ground black pepper
- Soak around 25-30 bamboo skewers in a pan with water for at least 30 minutes before you plan on grilling.
- Combine all sauce ingredients in a heavy bottom sauce pan. Place over medium heat and cook, whisking constantly, until the sauce is smooth and slightly thickened. Do not simmer, just warm the ingredients until they combine. This step should take only 2-3 minutes. Remove from heat and sauce will thicken more as it cools. Note: I used regular peanut butter in place of old-fashioned with no difference; coconut milk can be found in cans in the Asian section of more supermarkets; and the sauce can be made up to 2 days ahead of time, refrigerated and then re-heated for serving with the pops.
- Combine all Shrimp Pop ingredients in a food processor or blender and pulse until a chunky paste is formed. The paste will be rather sticky, so wet your hands if you plan on handling. If you have only a small mini-prep food processor, mix 1/4 of the ingredients at a time, empty into a bowl and repeat until everything has been incorporated.
- Pour vegetable oil on sheet pan and using two spoons, shape the blended shrimp pops into small football shapes. This can be done by scooping a spoonful and moving the other spoon over and behind the shrimp mixture while moving the bottom spoon under and in front. Repeat until the oval football shape is formed. Place the pops in the sheet pan with oil and refrigerate for 30 minutes to 1 hour.
- Prepare grill for direct cooking over high heat.
- Skewer each pop and place on grill. Cook with the lid closed as much as possible for 4 -6 minutes, turning once or twice. The pops should be opaque throughout and maybe a little dark on the outside. Cut one open to double check that they are done.
- Remove from skewers and serve with warm peanut sauce.
*As mentioned above. Recipe from Weber’s Grilling Cookbook.