|Lemongrass Ginger Grilled Shrimp
If you like spicy, you can add finely minced fresh chili pepper or a dash of chili powder to this recipe. The finer you chop the lemongrass, ginger and garlic, the more flavorful the shrimp.
I suggest using a microplane grater to grate the lemongrass and ginger, and a garlic press for the garlic. If you don’t have lemongrass, substitute with 1 teaspoon fresh lemon zest. For grilling, I say the bigger the shrimp the better! And I like grilling or broiling with the shrimp shell on; it protects the delicate meat, and I just enjoy eating foods that require a bit of work. But feel free to remove the shell before marinating, or buy already shelled shrimp.
1 stalk lemongrass, outer leaves discarded, bottom 3 inches finely minced or grated
1-inch piece of ginger, finely minced or grated
2 or 3 garlic cloves, finely minced
1 stalk green onion, finely minced
2 tablespoons cooking oil
1/2 teaspoon salt
Freshly ground black pepper
1 pound shell-on shrimp
12 bamboo skewers
Cooking oil, for brushing on grill grates
Lime wedges, for serving
In a bowl, combine the lemongrass, ginger, garlic, green onion, oil, salt and pepper together.
Devein the shrimp using a pair of small sharp shears. Starting from the head end of the shrimp, snip along the top (the shrimp’s back) just deep enough to pull out the black vein. Pat the shrimp very dry. Marinate them in lemongrass-ginger mixture for 15 to 20 minutes.
Meanwhile, soak the bamboo skewers in water for 15 to 20 minutes before skewering the shrimp.
When ready to cook, preheat your barbecue grill or broiler. If grilling, brush the grill grates with cooking oil so the shrimp won’t stick. Grill the shrimp 2 to 3 minutes on each side until they are cooked through. If broiling, brush cooking oil on your broiler pan. Broil shrimp 2 to 3 minutes each side. Serve with lime wedges.
Makes 4 servings - Steamykitchen.com