Lemon grass Shrimp Skewer with Clementine & TABASCO Pepper Sauce

Menu Part: 
Appetizer
Cuisine Type: 
Latin
Serves: 
4 servings

These skewers have a kick to them that can bring some fun to the meal. The recipe features shrimp, lemon grass, bay leaf, ginger root and clemenine.

Ingredients

36 shrimp, 16-20 count, raw, headless, peeled and deveined
2 lemon grass stalks, made into 12 5-in. skewers with core attached; reserve trimmings
3 cups water
1 cup white wine
1 bay leaf
1 cinnamon stick
1/2 tsp. ginger root
2 tbsp. Original TABASCO Pepper Sauce
1/2 cup honey
1/2 tsp. Original TABASCO Pepper Sauce
36 clementine segments, membrane removed
1 tbsp. Dijon mustard
1 tsp. sweet soy sauce
1/2 cup rice vinegar
1 tsp. parsley, chopped
1 cup grapeseed oil
Salt and pepper to taste
1/4 lb. tatsoi lettuce leaves
1 tbsp. TABASCO Green Jalapeño Pepper Sauce
4 leeks, cut into 1/4-in. rings, blanched in salt water

Steps

1. Place 3 shrimp per lemon grass skewer. Combine water, lemon grass trimmings, wine, bay leaf, cinnamon, ginger and first amount of Original TABASCO Pepper Sauce and bring to simmer. Allow to steep 20 mins. to extract flavors.

2. Place shrimp skewers into court bouillon and bring to simmer. Remove from heat; allow to steep for 2 mins. Do not overcook. Add ice to stop cooking process and reserve.

3. In small stainless steel sauce pan, bring honey and second amount of Original TABASCO Pepper Sauce to simmer. Add clementine segments and allow to steep for 2 mins. Remove from heat and reserve.

4. In bowl, blend mustard, soy sauce, vinegar and parsley. Slowly add grapeseed oil while whipping to emulsify. Adjust seasoning with salt and pepper. Lightly toss the tatsoi lettuce with enough vinaigrette to coat leaves.

5. On chilled service plate, place tatsoi in center with three clementines on the side. Place small mound of blanched leek rings in center next to tatsoi and single lemon grass shrimp skewer on top. Season with drizzling of vinaigrette and pool small amount of TABASCO Green Jalapeño Pepper Sauce around edge in droplets.

Recipe by TABASCO

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
woman salad clean eating

At FoodService Director’s MenuDirections conference in February, nutrition expert Dr. James E. Painter shared a hilarious—and yet somewhat disheartening—video clip from “Jimmy Kimmel Live” during his keynote address, “Fats in vogue, wheat woes and uh-oh GMOs.”

In the clip, an interviewer asks people on the street who claim to maintain a gluten-free diet one simple question: “What is gluten?” Answers range from “I don’t know” to “a grain” to “wheat.” When the interviewer presses one of the passers-by further, asking why she avoids it, she replies, “It makes you fat.”

...

FSD Resources