A fusion of lemongrass and ginger flavored shrimp or fish made with Elmstock lemongrass and ginger tea. Easy and unique. Tried in my kitchen for a dinner with family and on the barbecue for a summer party
1. Brew 1 cup lemongrass and ginger tea (2 tea bags). And pour into a mixing bowl. Immerse shrimp in bowl
2. Squeeze juice of one lemon into mix adding soy sauce, pepper and salt, oil, turmeric, coriander, cayenne and contents of the other tea bag while stirring mix.
3 Marinate peeled shrimp leaving tail on, in the bowl overnight for best results or at least for an hour if pressed for time.
4 Put shrimp on moistened skewers and grill for 3 minutes on each side
Cooking on Stove top:
Heat a tablespoon of oil and sauté the shrimp lightly for two to three minutes,
Place shrimp on skewers and serve as an appetizer’.
Garnish with fresh coriander.
(This recipe can be adapted to your favorite fish. After marinating fish sprinkle contents of one lemongrass and ginger tea bag and spice mix of ¼ tspn each of turmeric, coriander, pepper and salt and cayenne over the fish. Drizzle another teaspoon of sesame oil or olive oil or canola oil over the fish. The fish can be broiled, grilled or cooked in a pan until fish is soft and flaky. Serve with quick ginger chilli sauce below.
For a Festive Treat --
I also bake the whole fish in parchment paper. I make a tent out of the paper and secure it with moistened skewers. I also paint a scene on the paper with food coloring, depending on the occasion. For Thanksgiving I paint the sides to look like the sides of a ship with blue waves at the bottom and I attach a skewer on top with a parchment flag with the word Mayflower written on it.).