Recipe for: Grilled herb shrimp with millet and asparagus - photo 1
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Recipe for: Grilled herb shrimp with millet and asparagus

Pikantne Main Dishes Fusion cuisine Grilling 30 min Medium 4 wyświetleń ~84.02 PLN * - (0)
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Description

Delicate shrimp marinated in buttermilk with parsley, garlic, and lemon, quickly grilled to a golden-pink color, served on fluffy millet with grilled asparagus. The dish combines Polish ingredients (millet, parsley, asparagus) with a light fusion accent (buttermilk-based marinade, sesame sprinkle, and chili flakes). This quick, spring main course has a fresh, slightly tangy flavor, crunchy asparagus, and an aromatic herbal note — perfect for guest lunches or family weekend grilling. Serve immediately after preparation, with a wedge of lemon for drizzling.

Ingredients Used

Ingredients (12)

Servings:
4
  • Shrimp 600 g
  • Buttermilk 200 g
  • Rapeseed oil 30 g
  • Lemon 1.3 szt. (~100 g)
  • Garlic 3 ząbki (~15 g)
  • Millet 240 g
  • Asparagus 400 g
  • 🌿 Przyprawy
  • Parsley 30 g
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Chili flakes 2 szczypty (~2 g)
  • Sesame 20 g
💰 Szacowany koszt dania: ~84.02 PLN (21.00 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: grate the lemon zest on a fine grater (only the yellow part, avoid the bitter white layer), then cut the lemon in half and squeeze out the juice. In a large bowl, combine buttermilk (200 ml), rapeseed oil (30 g), lemon juice, and grated zest. Add crushed or finely chopped garlic cloves (15 g), half of the chopped parsley (15 g), salt (2 g), and pepper (1 g). Mix with a fork or spoon until the ingredients are combined.

Ingredients: Buttermilk, Rapeseed oil, Lemon, Garlic, Parsley, Salt, Black pepper
Use a large ceramic or glass bowl; avoid metal with acidic marinades. For grating, use a fine grater, and for mixing, a wooden spoon. Do not add too much salt — salt intensifies the flavor during short marination.
2

Add the shrimp (600 g) to the marinade, mixing thoroughly so that each shrimp is coated. Set aside for 10–15 minutes at room temperature — a shorter marinating time (10 min) will ensure tenderness without becoming mushy.

Ingredients: Buttermilk, Parsley, Lemon, Garlic
Use plastic or wooden tongs for mixing. Do not marinate for longer than 30 minutes — the acidic buttermilk can overly soften the shrimp.

Buckwheat

3

Prepare the millet: pour the millet (240 g) into a sieve and rinse under cold running water, shaking the sieve until the water is almost clear (this removes the bitterness). Transfer to a medium pot, add two volumes of water (480 ml) and a pinch of salt (2 g). Bring to a boil over high heat, cover with a lid, reduce the heat to low and cook for 12–15 minutes until the water is absorbed. After cooking, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Millet, Salt
Use a pot with a thick bottom and a tightly fitting lid; check occasionally to prevent it from boiling over. The grain is ready when it is soft and there is no trace of water at the bottom of the pot.

Preparing asparagus

4

Prepare the asparagus (400 g): snap off the woody ends by straightening the stalks until they naturally break. If the stalks are thick, gently peel the lower part with a peeler. Drizzle the asparagus with 10 g of rapeseed oil (2 teaspoons from the previously mentioned amount) and sprinkle with a pinch of salt (1 g). Set aside.

Ingredients: asparagus, Rapeseed oil, Salt
Use a cutting board and a vegetable peeler. Breaking off the ends is quicker and ensures that no tough parts remain.

Grilling

5

Preheat the grill or grill pan to medium-high heat (it should be hot — 200–220°C). If using a grill pan, lightly grease it with a thin layer of oil. Remove the shrimp from the marinade and lightly pat dry with a paper towel (excess buttermilk will burn on the grill). Thread the shrimp onto skewers (4–5 shrimp per skewer), leaving small gaps between them. Grill the shrimp for 2–3 minutes on one side, until they turn pink and opaque, then flip and grill for another 1–2 minutes. On the cooler side of the grill, place the asparagus and grill for 3–5 minutes, turning every minute, until grill marks appear and the asparagus is tender-crisp.

Ingredients: asparagus, Rapeseed oil
The best is a grill pan 26–28 cm or a garden grill. Use protective gloves and tongs for turning. The shrimp is ready when it has a C shape; if it wilts strongly into an O shape, it is overcooked and tough.

Assembly and serving

6

To the cooked, fluffed grain, add the remaining chopped parsley (15 g), drizzle with a bit of lemon juice, and season with salt and pepper to taste. On a plate, arrange a portion of the grain, next to it place three to four grilled asparagus, and on top lay 2 shrimp skewers. Sprinkle everything with toasted sesame (optional 20 g) and — if you like heat — a bit of chili flakes (optional). Serve with a wedge of lemon for drizzling.

Ingredients: Millet, Parsley, Sesame, Chili flakes, Lemon
Use tongs to transfer the asparagus and shrimp to avoid damaging the composition. Additionally, you can add chili flakes or sesame for enhanced flavor/texture.

Fun Fact

💡

Marinating seafood in dairy products (like buttermilk) is a technique used in several cuisines around the world — buttermilk acts as a gentle 'tenderizer' and adds a tangy note that enhances the natural flavor of shrimp.

Best for

letni obiad rodzinny spotkanie przy grillu kolacja z gośćmi

Tips

🍽️ Serving

Serve immediately after grilling to keep the shrimp juicy. A light salad of young greens with an olive oil and lemon dressing pairs well with the dish, or a glass of chilled white wine (e.g., dry). If serving at a party, present the shrimp on longer skewers as finger food.

🥡 Storage

It is not recommended to store cooked shrimp for a long time — refrigerate in an airtight container for up to 24 hours. Heat briefly in a pan or in the oven under the broiler just until warm — reheating for longer dries out the shrimp.

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