Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Thai Shrimp on Lemongrass Skewers

Share

Lobo
Moderator
Moderator

Posts : 18122
Thanked : 883
Join date : 2013-01-12

Thai Shrimp on Lemongrass Skewers

Post by Lobo on Sun 07 Feb 2016, 8:31 pm


Thai Shrimp on Lemongrass Skewers

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 6 minutes
Servings: 6
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.



  • Printer Friendly Version






  • 42

Ingredients:


  • 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
     2-inch lengths


Wine Pairing

This 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).

    Current date/time is Sun 11 Dec 2016, 5:53 am