Shrimp kebabs, fresh wasabi edamame cappuccinos and garlic-thyme-ginger butter
Joanna, the creative mind behind the blog À la vie, à la mode, shares a recipe for barbecued shrimp kebabs that make the perfect summertime meal.
- Begin by preparing the marinade. In a large bowl, mix the shrimp with the garlic, ginger, lime juice, olive oil and cayenne pepper. Season with pepper and set aside in the refrigerator (at least 20 minutes).
- In a small bowl, mix together all the flavoured butter ingredients until the mixture is uniform. Cover and set aside in the refrigerator.
- Now make the edamame cappuccinos (similar to a very light iced potage made with mousse).
- Bring 100 ml of Natrel Lactose Free 3.25% to a simmer in a small saucepan. Remove from heat and add the lime zest (reserving a small amount as garnish for the cappuccinos) to infuse. Let cool. Add the whipping cream and set aside in the refrigerator.
- Plunge the edamame into a large pot of bowling salted water and cook for 3 to 4 minutes. Drain.
- Place the edamame in a blender (or leave in the pot used to cook them in and use a hand mixer), add the shallot, pepper, salt and broth. Mix together while gradually adding the 400 ml of Natrel Lactose Free 3.25% and wasabi. Continue until the mixture is smooth and light (if you find the mixture too thick, add a little Natrel Lactose Free 3.25%). Strain the edamame mixture to remove lumps, cover and set aside in the refrigerator.
- Oil the BBQ grill and preheat to medium heat.
- Remove the shrimp from the refrigerator. Thread 4 or 5 (depending on size) onto the double skewers (or 2 single); this will ensure the shrimp stay in place during cooking.
- Place the kebabs on the grill and cook for about 3 minutes on each side.
- To make the cappuccinos, divide the edamame mixture between 3 glasses so they are three-quarters full. In a bowl, vigorously beat the infused Natrel Lactose Free 3.25% to create a mousse.
- Using a spoon, top each glass of edamame mixture with the infused mousse. Garnish with lime zest.
- Serve the hot kebabs accompanied by the garlic, thyme and ginger butter, and the edamame cappuccinos.