Calamari And Prawns On Lemon Grass Skewers Recipes

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SHRIMP ON LEMONGRASS SKEWERS



Shrimp on Lemongrass Skewers image

Lemongrass stalks are used as skewers throughout Southeast Asia, where lemongrass grows like . . . well, grass. (It will grow that way for you, too, if you stick a couple of stalks in the ground, especially if you live in a warm climate and keep it well watered.) Simply trim the stalks, skewer the shrimp on them, and grill; you can gnaw on the stalks when you've finished the shrimp. Serve these with Nam Prik (page 586) or Soy Dipping Sauce (page 583). For information on Thai fish sauce (nam pla), see page 500.

Yield makes 4 servings

Number Of Ingredients 9

4 lemongrass stalks
32 to 40 shrimp, about 1 1/2 pounds, peeled
Salt and black pepper to taste
1/4 teaspoon cayenne
1 teaspoon minced garlic
1 tablespoon peanut or neutral oil, like corn or grapeseed
1 tablespoon nam pla
Chopped fresh cilantro leaves for garnish
Lime wedges for serving

Steps:

  • Trim the tough ends and exterior sheaths from the lemongrass; roughly chop the trimmings and toss them with the shrimp, salt, pepper, cayenne, garlic, oil, and nam pla. Let rest while you preheat the grill or broiler; the fire should be quite hot and the heat source roughly 4 inches from the rack. Bruise the lemongrass stalks with the back of a heavy knife.
  • Remove the shrimp from the marinade and skewer them on the stalks. Grill the shrimp until firm and pink, 2 or 3 minutes per side. Garnish with cilantro, then serve hot with a sauce and the lime wedges.

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