about 15 minutes
4 servings, 1 skewer per serving.
As if melted Kerrygold Pure Irish Butter wasn’t enough to make the perfect shrimp, our Garlic & Herb Butter adds aromatic flavor that truly brings this dish to life. Coupled with the zing of citrus and fresh ginger, this light seafood skewer really sizzles.
- 4 stalks fresh lemongrass
- 24 large or 16 jumbo shrimp, peeled and deveined
- 1 (3.5-oz.) package Kerrygold Garlic & Herb Butter
- 1 tablespoon minced fresh ginger
- 1/4 cup dry sherry
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1/2 teaspoon sea salt
- Hot cooked noodles or rice, julienne vegetables and cilantro leaves (optional)
Cut the bottom 1/3 off each lemongrass stalk, then cut in half horizontally (reserve tops to use as skewers). Pull out tender centers and finely chop enough to make 2 tablespoons. Make a small slit in each shrimp and thread equal amounts onto lemongrass skewers; set aside. In a small saucepan, melt Kerrygold Garlic & Herb Butter. Add lemongrass and ginger and cook for 1 minute. Add sherry, lemon juice and honey and simmer over low heat for 5 minutes; stir in salt. Pour about 1/3 of the mixture over the shrimp; cover and refrigerate for 30 minutes. Grill shrimp over medium coals for 3 to 5 minutes. Turn and cook until shrimp is lightly charred and is completely pink and cooked through. Place skewers over noodles or rice and vegetables, if you like, and drizzle with remaining butter mixture. Garnish with cilantro leaves.
Sweet potatoes are the perfect accompaniment to a smokey BBQ flavour and this chicken recipe is a real winner.
- 2 medium sweet potatoes.
- 1 chicken breast.
- 80g BBQ sauce.
Optional: Cheese, chopped parsley or sliced green onions.
Preheat oven to 210 degrees.
Wash and cut sweet potatoes in half.
Lay sweet potatoes cut side up on a large baking sheet.
Prepare the chicken by pounding the fillets with a meat mallet, so they’re the same thickness and texture.
Place the chicken into an oven dish and cover with tin foil.
Bake the covered chicken and the sweet potatoes for 40-45 minutes. (After 20 minutes remove the tin foil from the chicken).
Remove the chicken and sweet potatoes from the oven making sure that both are cooked.
Place the chicken into a bowl and pull it apart into small strips using a knife and fork.
In a saucepan stir the chicken and BBQ sauce together on a medium-low heat for 5-10 minutes.
Top each potato with a scoop of chicken, spooning over additional BBQ sauce.
Sprinkle with some cheese, chopped parsley or sliced green onions, if desired.
Who said muffins have to be sweet? Here’s a yummy savoury recipe great at anytime of the day.
- 4 eggs
- 90g of broccoli (can use defrosted frozen broccoli)
- 50g of strong grated cheddar cheese
Sea salt and pepper to season.
Bacon or Ham for toppings.
Preheat oven to 190°C/375°F.
Grease a 6-hole muffin tin with oil.
Chop the broccoli into medium sized florets and place them into a steamer or colander sitting over a pan of boiling water.
Cover with a lid and let stem for 5 minutes.
Place the steamed broccoli into a bowl with the eggs and salt & pepper (if you’re using them to season) and then whisk together.
Pour the mixture into the muffin tin and divide the cheese evenly among them.
Bake for 12-15 minutes, or until the eggs are set.
Why not add some bacon for extra flavour, just them cut up and serve alongside or on top.
Perfect for anytime of the day!