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  Chef Sean Griffin's
Super Bowl XL:

Caesars Palace
3570 Las Vegas Blvd. S
Las Vegas, Nevada 89109


Grilled Shrimp Satays with Spicy Peanut Sauce
Chef Sean Griffin of Neros at Ceasars Palace – Las Vegas, NV
Adapted by

Yield: 10 Servings


    Shrimp Marinade:
  • 1½ cups extra virgin olive oil
  • 2 stalks lemongrass
  • 1 inch fresh ginger, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 3 sprigs mint
  • Salt and pepper to taste
  • 45 Mexican White Shrimps

    Peanut Sauce:
  • 1 Tablespoon red pepper flakes
  • 1 cup peanut oil
  • 1 stalk lemongrass, core only, thinly sliced
  • 1 inch fresh ginger, minced
  • 6 Tablespoons rice vinegar
  • 4 Tablespoons sugar
  • 4 Tablespoons fish sauce
  • 2 cloves garlic, thinly sliced
  • 2 Kaffir lime leaves
  • 1½ cups peanuts, roasted
  • ½ cup water, plus additional as needed

For Shrimp Marinade:

Combine all ingredients except the shrimps and mix well. Pour marinade over the shrimps and toss; cover and refrigerate for 8 hours.

For Peanut Sauce:
Toast the red pepper flakes. In a sauce pot, combine the toasted flakes with the oil, lemongrass and ginger; cook briefly. Add the remaining ingredients except the water and cook for 5 minutes. Remove from heat. Puree the sauce, adding water as needed to make a smooth, thick sauce.

For Shrimp:
Preheat the grill. Soak wood skewers in water. Spear 3 shrimps on each skewer. Grill the shrimps until they appear opaque.

To Assemble and Serve:
Place skewers on a serving platter. Put the peanut sauce on the side in a bowl. Garnish the sauce and platter with red pepper flakes. Serve immediately.

  • Rising Star Chef Sean Griffin
  • A Suped-Up Super Bowl Sunday

  •    Published: January 2006
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