Grilled Shrimp on Lemon Grass Spears Served with Mango Rice Pilaf and Dark Rum Lime Sauce

Grilled Shrimp on Lemon Grass Spears served with Mango Rice Pilaf and Dark Rum Lime Sauce

Grilled Shrimp on Lemon Grass Spears served with Mango Rice Pilaf and Dark Rum Lime Sauce
Lemon Grass Shrimp:
20-24 each shrimp, large to Jumbo, Peeled and Cleaned
4 each lemon grass spears
3 ounces Chardonnay wine
1 1/2 ounce limejuice, fresh
1 1/2 ounce lemon juice, fresh
1/2 teaspoon pepper, black, coarse grind
1/8 teaspoon pepper, dry, red flake
Se sub recipes with ingredients below for: *Mango Rice Pilaf
*Rum Lime Sauce
Culinary Procedures:
1. Place peeled shrimp into a large bowl. Combine all remaining ingredients (except the lemon grass) together in a separate bowl and mix together.
2. Pour over shrimp and let marinate under refrigeration at least 2 hours, but not
greater than 8 hours.
3. Cut the Lemon Grass in 9” lengths (from the top).
4. Peal of the dry leaves.
5. Save the bottom portion in freezer for other recipes.
6. With a small knife, cut a little slit in the middle of each shrimp (to make the skewering easier)
7. Skewer the Shrimp on to the Lemon Grass Spears.
8. Make the Rum Lime Sauce and keep refrigerated until service time.
9. Make Mango Rice Pilaf.
10. Grill the shrimp skewers over medium heat until done.
11. Arrange on plates as desired or as suggested on the show.
Mango Rice Pilaf:
1 cup short grain Brown Rice
4 cups water
3/4 cup long grain wild rice
4 cups water
1/2 cup celery, diced 3/8 inch
½ cup onion diced 3/8 inch
1/2 cup carrot diced 3/8 inch
4 ounces butter, unsalted, melted
½ cup mango fresh, diced 3/8 inch
2 teaspoons sun Dried cherries
1 teaspoon cilantro, chopped fine
1 teaspoon mint, chopped fine
1 teaspoon sugar
to taste salt
to taste pepper,
Culinary Procedures:
1. Combine short grain rice and 4 cups of water in a stockpot. Bring to a boil.
Reduce heat and simmer 20 minutes. Drain off excess water and reserve rice for later
in the recipe.
2. Combine long grain wild rice and 4 cups of water in a stockpot. Bring to a boil, then reduce the heat to a high simmer, and let rice cook until tender (approx. 40 minutes) Check rice for tenderness, then drain off excess water and reserve for later in the recipe.
3. Sautee celery, onion, and carrot in melted butter until onions are clear in color.
4. Hydrate the dried cherries in a cup of hot water.
5. Add both cooked rice reserves to the skillet, followed by the remaining ingredients.
6. Toss all components together.
7. Taste rice and adjust seasonings.
Rum Lime Sauce:
1 cup chili Sauce
1 1/2 ounce Myer's Dark Rum
2 each scallion, chopped end to end
2 ounces honey
2 ounces lime juice, fresh
2 teaspoons macadamia nut, chopped
Culinary Procedures:
1.Combine all Ingredients together. Chill well and Reserve.