Lemon Grass & Ginger
Marinated Turkey & Shrimp Pinwheel
| 1 pint water
1 cup soy sauce
2 bunches lemon grass
2 Tbsp. fresh ginger root, peeled and minced
2 Tbsp. granulated sugar
16–20 shrimp peeled, deveined , and tail removed
1 lb. raw turkey breast, skinless and sliced into 3-inch
finger-size strips
Sesame seeds, toasted
Scallions
Chiffonade slice |
In a sauce pan, combine water,
soy sauce, lemon grass, ginger, and sugar. Bring to a boil.
Remove from heat and cool. For each portion, thread one
shrimp on a short bamboo skewer. Wrap a turkey strip around
the shrimp. Place the skewers in the cooled marinade. Cover
and let stand, refrigerated for 1 hour. Remove from marinade
and discard marinade. Pan sear until cooked through. Garnish
with toasted sesame seeds and scallions. Makes 16 servings.
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