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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Thai Shrimp on Lemongrass Skewers

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Thai Shrimp on Lemongrass Skewers Empty Thai Shrimp on Lemongrass Skewers

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

    Thai Shrimp on Lemongrass Skewers Img69l
    Thai Shrimp on Lemongrass Skewers
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    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.






    • 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

    Thai Shrimp on Lemongrass Skewers Wine-pairing-icon-white

    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).
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