Lemongrass shrimps

Preparation 30 min
Refrigeration 2 h
Cooking 4 min
Servings 4 to 6
Freezing Absolutely

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Ingredients
Preparation
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I love serving these lemongrass shrimps as a starter The kind of recipes that’s way too easy to do and is sure to make your guests go crazy. They are so good that I often eat them as a main dish with basmati rice and steamed vegetables!

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Ingredients

700g big raw shrimp, shelled and deveined, size 31-40
Juice from 1/2 lime
3 tablespoons white beer
2 tablespoons olive oil
1 teaspoon grated fresh ginger
1 stick of lemongrass, very finely chopped
Salt and pepper from the mill
Canola oil for the pan

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Preparation

In a large airtight container, add all ingredients and season with salt and pepper. Close the dish and mix vigorously. Reserve in the fridge for 2 hours and shake occasionally.
Drain shrimp and poke on small bamboo skewers, 3 per stick.
Heat a cast iron skillet at high temperature. Lightly oil pan with canola oil and cook shrimp about 2 minutes per side until pink and golden brown. Serve immediately!

Our sommeliers suggest

Matua Sauvignon Blanc Marlborough

South Island, New Zealand

Matua Sauvignon Blanc is a fruity, lively white from New Zealand with the citrus and fresh-herb notes sauvignon is known for, which puts it on the same wavelength as the lemongrass, the lime and the ginger. The sweet shrimp stay front and center. Poured ice cold, it is the kind of glass that stretches cocktail hour out on the patio. See the product

Houblon Libre Saison IPA, Microbrasserie du Lac Saint-Jean, 6%

Shrimp gets lost fast under hops; here, the beer is a cross between a Belgian saison and an IPA, so more peppery than bitter. Its lemon and orange aromas meet the citrus in the recipe, and its dryness revives every bite. The lemongrass, for its part, stays in the foreground. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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