Grilled Shrimp with Cardamom Orange Lavender Cream
Grilled Shrimp with Cardamom Orange Lavender Cream
1 lb. raw shrimp, peeled and deveined
1 orange, zest and juice, divided
1 tsp. dried lavender divided (3 tsp, if fresh)
1/2 tsp. cardamom, divided
3/4 cup coconut cream**
sea salt and fresh ground pepper
Preheat the grill to medium-low heat.
Skewer the raw shrimp to create kabobs.
In a glass baking dish, cover the kabobs in 1/2 the fresh orange juice, combined with 1/2 the zest, 1/2 tsp. lavender, 1/4 tsp. cardamom, and plenty of salt and pepper.
Grill approximately 3-5 minutes on each side.
As the shrimp cools, combine the coconut cream and remaining “divided” ingredients in a small, lidded jar.
Shake vigorously to “whip” into a thick and luscious treat. Alternatively, you can skip the arm workout and whip with a hand beater, high-speed blender, or stand mixer.
Serve spoonfuls of the “cream” atop the grilled shrimp. Sprinkle with additional lavender and orange peel, if desired.
**This is the super thick goodness found at the top of a can of full-fat coconut that has been sitting in the coolest part of the fridge for a day or two. Simply open the can, drain the liquidy part – and reserve for later use (or drink right then) – and use the thick “cream” for whipping with the orange juice, cardamom, lavender, and salt and pepper.
Pair with a chilled glass of Maimai Rosé.
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