Recipes
Grilled Garlic Shrimp with Basmati Rice, Buttered Fresh Vegetables and Citrus Hollandaise Sauce
Grilled Garlic Shrimp
30 ml extra virgin olive oil
2 cloves garlic
30 ml lemon juice
50 g honey
½ tsp salt
½ tsp sweet paprika
Black pepper and chili powder to taste
Mix all ingredients in a bowl and add the cleaned shrimp. Let marinate in the refrigerator for about 20 minutes. Preheat the grill to 200 °C. Thread the shrimp onto skewers and grill for 2–3 minutes on each side. Brush with marinade while grilling. Serve immediately.
Basmati Rice
2 tbsp oil
Salt
2 cups water
Rinse the rice before cooking and let drain. Heat the oil and lightly toast the rice. Add water, season with salt, and simmer on low heat for 15 minutes.
Fresh Vegetables in Butter – with Citrus Hollandaise Sauce
130 g clarified butter
2 tbsp water
1 tsp wine vinegar
1 tbsp lemon juice
Pinch of cayenne pepper
Salt
Heat the butter over low heat until it separates into three layers. Remove the foam from the top. Carefully pour off the middle clarified layer, leaving the milky bottom layer in the pot.
Heat the water with vinegar to a boil, then let cool.
Place the egg yolks in a saucepan, add the cooled vinegar-water mixture, and cook over steam while whisking constantly until thickened.
Add the clarified butter.
Whisk until the sauce becomes smooth and creamy.
Season to taste with lemon juice or lemon zest.