Lemongrass and Garlic Shrimp

Photo: Randy Mayor; Styling: Mindi Shapiro
Shrimp is a great grilling option because it's lean (that means less likelihood of flare-ups that cause burning or charring) and also because it cooks so quickly. Look for fresh or frozen lemongrass in Asian markets and some gourmet grocery stores. You can substitute 1 teaspoon grated lemon rind for the lemongrass in a pinch.

Yield:

4 servings (serving size: 9 shrimp)

Recipe from

Nutritional Information

Calories 314
Fat 9.2 g
Satfat 1.1 g
Monofat 3.7 g
Polyfat 3.1 g
Protein 46.4 g
Carbohydrate 9 g
Fiber 0.0 g
Cholesterol 345 mg
Iron 5.6 mg
Sodium 621 mg
Calcium 120 mg

Ingredients

1/4 cup sugar
3 tablespoons canola oil
2 tablespoons fish sauce
1 fresh lemongrass stalk, trimmed and coarsely chopped
1 large garlic clove, grated
36 jumbo Tiger shrimp, peeled and deveined (about 2 pounds)

Preparation

1. Combine 1/4 cup sugar, canola oil, fish sauce, chopped lemongrass, and grated garlic in a food processor or mini chopper; process until the lemongrass is finely chopped. Transfer sugar mixture to a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 45 minutes.

2. Prepare grill to high heat.

3. Remove shrimp from bag; discard marinade. Thread 6 shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack; grill 2 minutes on each side or until done.

Note:

Corrine Trang,

June 2010