Mango barbecue-shrimps on lemongrass skewers
Ingredients
- 450 grams large prawns, peeled and deveined
- 1/4 cup (60 mL) seafood seasoning
- 1 cup (250 mL) frozen mango juice concentrate
- 2 tablespoons (30 mL) butter
- Juice of 1/2 lemon
- 1/2 cup (125 mL) coconut palm or brown sugar
- 1 teaspoon (5 mL) ground cinnamon
- 1/2 tesapoon (2 mL) lemongrass powder or paste
- 1/2 teaspoon (2 mL) smoked paprika
- 6 lemongrass stalks
- 3 tablespoons (45 mL) vegetable oil
Garnish:
- 1/4 cup (60 mL) toasted coconut flakes
- 1/4 cup (60 mL) cilantro or parsley leaves, diced
Directions
- Lightly season prawns with seafood seasoning and set aside in a medium bowl.
- In a two litre saucepan, combine mango juice concentrate, butter, lemon, sugar, cinnamon, lemongrass paste, paprika over medium heat and bring to a boil. Reduce heat and simmer for 15 minutes or until sauce thickens enough to coat the back of a spoon. Let cool.
- Pour half of the sauce over the prawns, cover with plastic wrap and transfer to the refrigerator to marinate for one hour (could be done a day in advance). Reserve remaining sauce for basting.
- Preheat barbecue grill. Remove the tough outer layers from lemongrass stalks and discard. Beat stalks a few times with a mallet to release their fragrant oils.
- Toss lemongrass stalks with oil. Grill for about one minute on each side for grill marks to appear. Set aside on a plate and let cool.
- Thread three to four shrimps onto each stalk and grill while basting on both sides with reserved sauce until opaque, about two to three minutes per side. Transfer to a platter, garnish with coconut and cilantro and serve at once.
