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Jumbo Shrimp and Lemongrass Brochettes
These scaled-down jumbo shrimp brochettes have the flavor of the restaurant version that follows, but take very little time.
- 12 raw jumbo shrimp, peeled
- 4 lemongrass stalks
- 12 large basil leaves
- 12 cherry tomatoes
for the marinade:
- olive oil to cover
- 10 basil leaves
- 10 sun-dried tomatoes, chopped
- well ahead, ideally the day before: Miix the marinade ingredients, add the shrimp, and leave to marinate in the refrigerator overnight, or throughout the day if you are serving the dish for dinner.
- when ready to cook: Peel the outer leaves from the lemongrass, until the stalks are thin and pointed, then cut each in thirds.
- When ready to cook, preheat a hot broiler or barbecue. Remove the shrimp from the marinade and wrap each shrimp in a basil leaf. Thread a wrapped shrimp and a cherry tomato on each lemongrass "skewer."
- Broil or grill the kebabs for about 1 minute on each side, basting with the marinade, until the shrimp are cooked.
This is a classic dessert that can be served simply on its own, or with a little white chocolate sauce, cream, or creme anglaise and a dusting of confectioners' sugar and/or unsweetened cocoa powder. However, we use it as a base for one of the dishes that seems to have earned me the most publicity, the Jack-in-the-Box.
- six 2 1/2-inch-diameter rounds of light sponge cake about 1/4 inch thick (you can buy ready-made sponge and cut it to shape or make your own genoise sponge)
- a littlebrandy
- 4 ounces good-quality bittersweet dark chocolate
- whites of 5 eggs
- 1/4 cup superfine sugar
- 1 1/4 cups heavy cream, lightly whipped to soft peaks
- hhalved strawberries
- tiny mint sprigs
- confecfectioners' sugar
- unsweetened cocoa powder
- Brush the rounds of sponge lightly with a little brandy and place one in the bottom of each of six 2 1/2-inch round molds.
- Break the chocolate into squares and put these in a bowl. Place this bowl over a pan of hot water set over a very low heat and let the chocolate melt, stirring constantly. Do not let the chocolate boil or its flavor and texture will be impaired.
- In another bowl, whisk the egg whites until they form soft peaks. Fold the sugar into the egg whites, then fold in the whipped cream. Fold this mixture into the chocolate.
- Spoon the resulting chocolate mousse into the molds and refrigerate to set, about 2 hours.
- When ready to serve, run a warmed knife around the outside of each of the molds and then invert them to turn out the marquises onto 6 serving plates. Decorate with strawberry halves and mint sprigs, then dust lightly with confectioners' sugar and cocoa powder.