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Shrimps glazed with orange and coriander with Blanche de Chambly

Mains

Ingredients

SERVES 2

 

Shrimp

• 6 tiger shrimps (size of your choice)

• 2 fresh oranges, pressed

• 150 of ml light soy sauce

• 4 tbsp. of honey

• 341 ml of Blanche de Chambly

• 1 star anise

 

Garnish

• 1 quarter of lime

• Fresh coriander leaves

• Orange zest

• 1 tsp. toasted white sesame

A participation of

Pascal Bisson

Chef

Preparation

• Pour the beer in a saucepan with the star anise, orange juice and honey. Bring to a boil and reduce the liquid to half. Remove the star anise.

• Skewer the shrimp. In a frying pan, heat up a lug of olive oil and sear the skewers on each side until they’re nicely coloured. Add the reduced liquid and cook until the shrimp is caramelized (cooking time may vary depending on the size of the shrimp).

• Garnish with the coriander, sesame seeds, and lime and orange zest.

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