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Organic Recipes > Main Dish > Grilled Shrimp Satay with Peaches and Bok Choy

Grilled Shrimp Satay with Peaches and Bok Choy (Serves 4)
courtesy of Bon Appetit

Satay is an Indonesian-style kebab served with a spicy peanut sauce. Here, we've amped up the sauce's flavor with some sweet peach nectar. (which, of course, is optional) Still delicious without!

* 6 tablespoons smooth natural peanut butter, stirred to combine * 1/3 cup (packed) dark brown sugar * 3 tablespoons seasoned rice vinegar * 2 tablespoons soy sauce * 2 to 3 teaspoons hot chili paste (such as sambal oelek)* * 9 tablespoons peach nectar, divided * 3 peaches or nectarines, each cut into 6 wedges * 16 uncooked large shrimp, peeled, deveined * 6 heads of baby bok choy, halved lengthwise

  1. Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper. Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy. Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.

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Site of the Week
Girl Meets dirt uses the highest quality, locally sourced, organic fruit, unrefined organic cane sugar, a squeeze of organic lemon, and classically prepares the preserves by hand in seasoned copper pans in their Orcas Island Kitchen! They don't use commercial pectin either, instead they rely on time and concentration for set.