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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources