Grilled Narragansett Squid Satay with Thai Peanut Sauce

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2
3/4-1 lbs. cleaned squid (mantles & tentacles)
bamboo skewers soaked in water for 10-20 minutes

Thai Peanut Sauce- we serve this with our calamari, available for purchase at the market
4 oz. smooth peanut butter
4 T soy sauce
4 T rice vinegar
3 T peanut oil
1.5 T brown sugar
1 clove garlic
pinch of red pepper flake (to taste)

Cut squid bodies (mantles) in half lengthwise. Weave soaked skewer at 1 inch lengths through squid in segments with tentacles in the center.

Place skewers on a hot grill (white coals, no flame) and baste with peanut sauce (save some to serve with squid). Grill 2–3 minutes per side. Serve with peanut dipping sauce on the side.

mm
Monahan's Seafood

Trackbacks & Pings

Leave a Reply Text

Your email address will not be published.