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.
Prep Time
15 minutes
Cook Time
6 minutes
Servings
6
Serves 6.
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 to2-inch lengths
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.
Serves 6.
Adapted from
Williams-Sonoma Cookware Series,
Grill Cookbook,
by Barbara Grunes
(Time-Life Books, 1999).
Rated 4 out of
5 by
McKinney Mom from
Very tasty!We've done this recipe a few times and really enjoy it.
I've tried it a couple times using the lemongrass as a skewer, and that was challenging. While the lemongrass does add to presentation value, it was frustrating to me to skewer shrimp and green onion on it. We've done this a few times without the lemongrass and it was as impressive taste-wise. (On a side note, we used frozen shrimp and it was still "I claim the leftovers" great!)
We'll do this again, but only with the lemongrass when I have the time and patience for it!
