Executive chef Jorian Blair shares this recipe for flavorful, fragrant lemongrass shrimp skewers from Dukunoo Jamaican Kitchen located in Miami‘s Wynwood neighborhood. Lightly seasoned shrimp complement the earthy tomato-based sauce layered with tropical flavors like coconut and lemongrass. The sauce takes around 5 minutes to simmer, and the shrimp skewers only need a few minutes to char on each side. Scale the recipe depending upon how many shrimp skewers you would like; Blair typically serves this dish with two skewers and a side of rice.

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yields

2 skewers

    Lemongrass Coconut Milk
  • 1 (13.5 ounce) can coconut milk
  • 1 lemongrass stalk, chopped
  • Sauce
  • 1 tablespoon garlic oil
  • 2 tablespoons diced onion
  • ½ cup roma tomato, peeled and diced
  • ¾ cup lemongrass coconut milk
  • 1 tablespoon scallions, chopped
  • ½ teaspoon thyme
  • 1 tablespoon hot sauce
  • Salt and pepper to taste
  • Shrimp Skewers
  • 6 peeled, deveined shrimp (per skewer)
  • 1 tablespoon garlic oil
  • Salt
  • Pepper
  • 1 tablespoon coconut flakes
  • ½ grilled lemon, for serving
  • Special equipment: 2 sugarcane sticks for skewering
steps

Lemongrass Coconut Milk

  1. In a small pot over medium-low heat, combine coconut milk and lemongrass and bring to a low boil. Turn off the heat and steep for 10 to 15 minutes. Strain out lemongrass.

Sauce

  1. In a deep sauté or frying pan, heat garlic oil over medium heat, add onions and cook until softened. Then add tomatoes and lemongrass coconut milk and give everything a stir to incorporate ingredients. Bring everything to a gentle simmer and cook until thickened. Add scallions, thyme, and hot sauce, and season with salt and pepper.

Make the Shrimp Skewers

  1. Skewer shrimp on sugar cane sticks, season with garlic oil, salt, and pepper.
  2. Place on pre-heated grill and cook over high heat for 2 to 3 minutes on each side.
  3. To plate, ladle the thickened sauce on a plate and top with shrimp skewers. Garnish with additional sauce and serve with half of a grilled lemon.
  • Recipe By
    Jorian Blair of Dukunoo Jamaican Kitchen in Miami
  • Contributing City
    Miami

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