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Lemongrass Shrimp Skewers

Lemongrass Shrimp Skewers

Serve these spicy shrimp skewers with peanut sauce, a favorite accompaniment to satay seafood and meats that have been skewered and grilled. You can use our prepared peanut sauce or make one from scratch.

Ingredients:

  • 1⁄2 cup coconut milk
  • 1⁄4 cup fish sauce
  • 3 Tbs. firmly packed light brown sugar
  • 1 tsp. grated fresh ginger
  • 2 Tbs. chopped fresh cilantro
  • 1 Tbs. curry powder
  • 1 1⁄2 lb. medium shrimp, peeled and deveined
  • 4 lemongrass stalks
  • Store-bought or homemade peanut sauce
     for dipping

Directions:

In a large bowl, stir together the coconut milk, fish sauce, brown sugar, ginger, cilantro and curry powder. Add the shrimp and stir to coat evenly with the marinade. Cover and refrigerate for 1 to 2 hours.

Trim the top and root end of the lemongrass stalks, then carefully cut each stalk lengthwise into 2 pieces. Remove the shrimp from the marinade; discard the marinade. Thread the shrimp onto the lemongrass stalks.

Preheat an indoor electric grill on high heat. Spray the grill with nonstick cooking spray. Place the skewers on the grill and cook until the shrimp are opaque throughout, about 2 minutes per side. Arrange the skewers on a warmed platter and serve immediately with peanut sauce for dipping. Serves 4.
Adapted from Williams-Sonoma Collection Series, Asian, by Farina Wong Kingsley (Simon & Schuster, 2003).