I love lemongrass! It has a lemony-citrusy and some say gingery flavor. To me, it is wonderfully distinctive and pairs well with many types of meat—pork, chicken, beef, or seafood. Today, I am using it as a marinade for quick and easy shrimp skewers.
Lemongrass is not available in many supermarkets, but it can be found in Asian markets or specialty stores. I buy frozen minced lemongrass from the Asian market. It keeps for months and is readily available when I need it. It is a great product to have on hand.
If you are not familiar with lemongrass, fresh ones look like this:
To use, remove the outer layers to expose the slightly fleshier and more tender interior. Lop off the bottom 1-inch or so at end of the bulb and the upper 1/2 to 1/3 of the stalk. What remains is the usable section of lemongrass. (The end of the bulb has not been removed in the picture below.)
Then slice, mince, and it’s ready to use!
These shrimp skewers make great appetizers. To serve as a meal, just double the recipe. Enjoy!
Grilled Lemongrass Shrimp:
2 tbsp. minced lemongrass, lightly packed (fresh or frozen)
2 tbsp. fish sauce
1 1/2 tsp. lime juice
1 1/2 tsp. olive oil
1 tsp. sugar
1/2 tsp. red pepper flakes
1 lb. shrimp, peeled and deveined with tail on (I use 26/30 count)
2 fresh limes, quartered
8 skewers (soak wooden skewers in water for at least 30 minutes)
Combine first six ingredients in a large bowl. Pat shrimp dry with paper towels. Add to bowl. Rub marinade onto each shrimp. Set aside for 10 minutes.
Preheat grill to medium.
Thread each shrimp through the skewer, piercing through the tail and head area to form a letter “C”. Use four per skewer, leaving a slight gap between each shrimp. Place one lime quarter at the tip of each skewer.
Brush oil on grill. Add shrimp skewers. Cook until pink and opaque throughout, about 2 to 3 minutes per side. Serve with a squeeze of lime juice for more tang (optional). Makes 4 servings.