Thai Shrimp on Lemongrass Skewers
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Prep Time: 15 minutes
Cook Time: 6 minutes
A thin, firm stalk of lemongrass makes an aromatic skewer for shrimp. Serve these shrimp with a cucumber salad seasoned with rice vinegar and fresh cilantro.
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- 6 thin stalks fresh lemongrass
For the Thai brushing sauce:
- 1/4 cup lime juice
- 1 Tbs. Asian fish sauce
- 1/4 cup chopped fresh mint
- 4 garlic cloves, minced
- 1/4 tsp. salt
- 1/4 tsp. red pepper flakes
- 2 lb. jumbo shrimp, peeled and deveined
- 3 green onions, white portions only, trimmed to
Wine PairingThis pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.
Directions:Using a small, sharp knife, shape the root end of each lemongrass stalk into a point. Soak the stalks in water to cover for about 30 minutes. Drain.
To make the brushing sauce, in a small bowl, combine the lime juice, fish sauce, mint, garlic, salt and red pepper flakes. Taste and adjust the seasonings.
Meanwhile, prepare a medium-hot fire for direct-heat cooking in a covered grill. Position the rack 4 to 6 inches from the fire.
Carefully thread the shrimp and green onions onto the lemongrass stalks and brush the shrimp with the sauce. Place on the grill, cover, open the vents and grill, turning once, until the shrimp are cooked through, 6 to 8 minutes.
Transfer to individual plates and serve hot.
Adapted from Williams-Sonoma Cookware Series, Grill Cookbook, by Barbara Grunes (Time-Life Books, 1999).