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Lemon Rose Cocktail at the BodyHoliday

Lemon Rose Cocktail and Lemongrass Shrimp Skewers

A winning cocktail and appetizer combo, try it out for yourself!

Lemon Rose Cocktail

Ingredients (for one cocktail)

  • 2 lemon grass stems (chopped)
  • 2 rosemary stems (chopped)
  • 2 lime wedges
  • ½ ounce ginger syrup (15ml)
  • 2 ½ ounce Gin (75ml)
  • 2 dashes of Angostura bitter

Method
Add Lemon grass, rosemary, and lime to shaker then muddle for 10 seconds. Add ½ ounce ginger syrup 2½ ounce gin and 2 dashes of Angostura bitter then add ice, shake and strain in Martini glass. Garnish with lime.

 

Lemongrass Shrimp Skewers

Ingredients (serves 4-6 as an appetizer)

  • 1 stalk lemongrass, woody ends trimmed and coarsely chopped
  • 1 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon ground chili paste
  • 1 teaspoon St.Lucian honey
  • 2 teaspoons lime juice
  • 2 tablespoons EV coconut oil
  • 1 pound medium to large raw shrimp, peeled and de-veined
  • Finely chopped scallions or mint
  • 100grms of desiccated coconut (toasted)
  • 4 tbsp of Coconut cream
  • 10 grms baby cilantro
  • Spiced St.Lucian fruit chutney

Method

  • In a blender or food processor, combine the shrimp, garlic, fish sauce, soy sauce, chili paste, honey, lime juice, coconut oil and black pepper until smooth
  • Transfer shrimp mixture to a medium bowl. Marinate for 15 minutes
  • Mold on to the end of your lemon grass skewers and refrigerate for 15-30 minutes
  • Remove from the fridge and roll the end of the skewers in the desiccated coconut
  • Toast the rest of the coconut
  • Preheat some coconut oil in a small deep pan and place the shrimp in side with the top of the lemongrass out of the oil for a couple of minutes, then remove and finish in a preheated oven for 3 minutes, until cooked through.
  • Serve with the toasted desiccated coconut and St.Lucian fruit chutney.

 

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