This is the ultimate BBQ shrimp dinner! Plain and simple, easy, full of flavor and done in a blink.
It was the first time I’ve used lemongrass sticks for barbecuing and couldn’t believe what a pretty presentation and aromatic effect I got!
The original recipe is from Food Network, courtesy of chef Matt Dunigan, I followed it with no changes and couldn’t be happier about the taste and the beautiful presentation.
I served as the main course for dinner but it would also be a great appetizer. I made the sauce in advance and kept it in the fridge. Assembling the shrimps in the lemongrass sticks was easy but I wish I had soaked them in water for a while. The lemongrass sticks bring a subtle lemony taste to the shrimps and the sauce… wow, you just have to try it!
Spicy shrimp in lemongrass sticks
2 to 4 portions
20 fresh shrimp peeled and deveined, around 21/25
1 tablespoon fresh garlic minced
1 tablespoon vegetable oil
10 lemon grass stalks
1 tablespoon grated fresh ginger
Zest and juice of 1 lime
1/2 cup dark rum
1/2 cup brown sugar lightly packed
2 tsp chilli flakes
4 tbs unsalted butter chilled
Salt and pepper to taste
Cut the lemongrass stalks on an angle to create a 20x 6 inch spears.
Skewer one shrimp (through the thick part of shrimp and through the tail) on each lemongrass stick and place them on a baking tray.
In a medium sauce pan set over low heat combine the ginger, lime zest, lime juice, dark rum, brown sugar, chilli flakes, and butter. Season with salt and pepper.
Bring to a simmer while whisking constantly. Cook for approximately 5 minutes and remove from the heat.
Sprinkle the shrimp with salt, pepper, garlic and vegetable oil.
Preheat barbeque to high heat (425°F) (220°C) and oil grill well to help prevent sticking.
Place the skewers directly on the grill and cook for approximately 1 minute.
Flip the skewers and baste the shrimp with the sauce.
Continue to cook 1 more minute.
Remove from grill and drizzle with remaining basting sauce so that both sides are well coated.
Enjoy and thanks for stopping by!