Shrimp Satay

Directions

1. 1
   In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce.
2. 2
   Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
3. 3
   Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat.
4. 4
   Skewer the shrimp, leaving a little space between each one to allow for even cooking.
5. 5
   Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
6. 6
   Serve the shrimp with the warm peanut sauce on the side for dunking.
7. 7
   3 cups reduced-sodium beef broth
8. 8
   2 tablespoons reduced-sodium soy sauce
9. 9
   2 tablespoons creamy peanut butter
10. 10
    2 teaspoons toasted sesame oil
11. 11
    1 teaspoon hot sauce
12. 12
    In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat.
13. 13
    Bring to a simmer and let simmer for 10 minutes.
14. 14
    The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
15. 15
    Yield: approximately 3 1/2 cups