Shrimp On Lemongrass Skewers Recipes

GRILLED SHRIMP ON LEMONGRASS SKEWERS

Steps:

• Peel mango; slice off flesh. Cut eight 3/4-inch-thick chunks from flesh. Dice remaining mango and set aside for later use in rice. Remove tough outer layer from each lemongrass stalk. Make a sharp diagonal cut 8 inches from top of each stalk; set aside top halves of stalks to use as skewers.Finely chop bottom halves of lemongrass stalks with Food Chopper. Combine chopped lemongrass, sweet and sour sauce, vinegar, garlic and pepper flakes in (8-in.) Sauté Pan; bring to a boil and remove glaze from heat. Set aside, reserving 2 tablespoons glaze in a (1-cup) Prep Bowl for serving with skewers.Heat Grill Pan over medium heat 5 minutes. Meanwhile, alternately thread shrimp and mango chunks onto reserved lemongrass stalks. Lightly spray pan with vegetable oil; place skewers in pan. Brush some of the remaining glaze over skewers using Chef's Silicone Basting Brush. Cook shrimp 2-3 minutes; turn skewers, brush with glaze and grill an additional 2-3 minutes or until shrimp is cooked through. Remove skewers from heat (discard any remaining glaze used for brushing on shrimp).Combine rice, reserved diced mango and cilantro. To serve, spoon rice onto serving plates. Top with skewers. Brush skewers with reserved glaze and sprinkle with peanuts.

GINGER AND LEMONGRASS GRILLED SHRIMP

Steps:

• Preheat the grill to high.
• In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
• Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
• Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
• Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.

SHRIMP ON LEMONGRASS SKEWERS

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.

LEMON GRASS SKEWERED SHRIMP

Steps:

• Skewer shrimp and lemongrass. Mix garlic, Thai basil leaves, salt, pepper and cilantro together in a large bowl. Brush skewered shrimp with marinade. Marinate covered for 4 hours in the refrigerator. Grill skewers for about 2 minutes on each side.

LEMONGRASS-SKEWERED SHRIMP IN LETTUCE CUPS

Steps:

• Toss shrimp with 2 tablespoons salt; let stand 5 minutes. Rinse under cold water; pat dry. Pulse shallot and halved garlic in a food processor until minced. Add shrimp, 1 tablespoon fish sauce, egg, cornstarch, 2 teaspoons sugar, oil, and 1/4 teaspoon each salt and pepper; pulse until a paste forms. Transfer to a bowl; refrigerate 30 minutes.
• With wet hands, spoon a scant 1/4 cup shrimp paste into the palm of one hand and flatten into a 3-inch round. Center a piece of lemongrass over mixture and gently close palm, using your fingers to shape paste into an oval around lemongrass. Transfer to a steamer basket (preferably bamboo) lined with lightly oiled parchment. Repeat with remaining shrimp paste and stalks. Place basket snugly over a pot of simmering water; steam until shrimp paste is opaque and firm, 3 to 4 minutes. Skewers can be steamed up to 2 days ahead and refrigerated (remove 30 minutes before grilling).
• Stir together remaining 3 tablespoons fish sauce and 2 teaspoons sugar, lime juice, minced garlic, and 1/4 cup water until sugar is dissolved. Divide among dipping bowls; top each with some of sliced chiles.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush shrimp skewers with oil and grill, turning a few times, until charred in places and heated through, about 5 minutes. Serve skewers with lettuce, mint, cilantro, peanuts, remaining sliced chiles, dipping sauce, and lime wedges alongside.