Coconut and Lemongrass Marinade

Ingredients

• 1 stalk lemongrass, ends trimmed, quartered
• 2 large shallots, peeled
• 3 red Fresno chiles or red jalapeños, stemmed
• 2 thick slices fresh ginger
• 2 garlic cloves, crushed
• 1 teaspoon kosher salt
• 1 can (14 oz.) coconut milk
• Juice and zest of 2 limes

Preparation

1. 1. Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced.
2. 2. Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest. Add seafood and turn to coat.