Bite with Belkys: Grilled Sugar Cane Shrimp and Scallops Skewers Served With Jasmine Rice from Baleen

The Chef: Donna Wynter

The Restaurant: Baleen

The Dish: Grilled Sugar Cane Shrimp and Scallops Skewers Served With Jasmine Rice

• 1 pack sugar cane swizzle sticks
• 8 scallops
• 8 Jumbo shrimps
• 1 red pepper, cut into 1" squares
• 1 yellow pepper, cut into 1" squares
• 1 green pepper, cut into 1" squares
• 1 red onion, cut into 1" squares
• 1 tbsp. chopped ginger
• 1 tbsp. chopped lemon grass
• 1 tsp. salt
• 1/2 tsp. ground white pepper
• 1/4 cup unsalted butter
• 1 cup Jasmine rice
• 1 cup coconut milk

-Pre heat grill to medium high, about 450 degrees.
-Cut the sugar cane sticks into an angle to make a point.
-Skewer the shrimp followed by a scallop, a piece of pepper and red onion.
-Repeat the step to have a total of 2 shrimps and two scallops with vegetables.
-Grill the skewers for about 3 minutes on each side, get good char marks. The shrimp should appear turn from translucent to white when done, and the scallops are best when cooked to medium, the outside flesh should be firm and seared while the inside is hot and tender.

-In a small sauce pan over medium heat melt the whole butter with salt, pepper, ginger and lemon grass.
-Heat and whisk until the butter melts and turns brown.

-In a pot, steam some Jasmine rice for about 25 minutes.
-Once the rice is steamed put it in a medium saucepan and add a cup of coconut milk and whisk for a few minutes for extra flavor.
-To finish the dish, place a cup full of rice in the center of the plate, lean 2 skewers crossing each other onto the rice.
-Drizzle with a couple of teaspoons of browned butter.

Baleen Restaurant
Grove Hotel & Spa
4 Grove Isle Drive
Coconut Grove, FL 33133
305-858-8300