Shrimp with Thai Lemongrass Marinade
- SERVINGS: 4
Variations on this marinade are used throughout Southeast Asia, especially with seafood, pork and beef.
- 3 garlic cloves, thinly sliced
- 3 Thai chiles, thinly sliced
- 2 stalks of fresh lemongrass, bottom third only, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon chopped fresh ginger
- 1/2 cup Asian fish sauce (see Note)
- 1/4 cup sugar
- 1/4 cup fresh lime juice
- 1/4 cup chopped cilantro
- 2 teaspoons ground coriander
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds large shrimp, shelled and deveined
- In a food processor, combine the garlic, chiles, lemongrass, shallot and ginger and process to a paste. Scrape the paste into a bowl and stir in the fish sauce, sugar, lime juice, cilantro, coriander and pepper.
- Light a grill. Coat the shrimp with 2/3 cup of the marinade and let sit for 15 minutes. Thread the shrimp onto skewers and cook over a hot fire for about 2 minutes per side, using the remaining marinade for basting.
The briny shrimp would benefit from the accent of a crisp white, but the zing of the marinade narrows the choice to a white with assertiveness as well. Top pick? An Oregon Pinot Gris.
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Congratulations to Mei Lin, winner of Top Chef Season 12.