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Thai-style grilled shrimp on lemongrass skewers
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Grilled on lemongrass stalks, these shrimp have a wonderful flavor that you may consider a revelation if you’ve ever wondered, “What is that flavor?” when eating Thai food. If you like, you can grill shrimp this way, then use them in place of the tuna in Tuna and Vegetables in Rice Paper.
Ingredients
24 5 stalks 2 teaspoons
Method
- Peel the shrimp and devein them. Trim and mince 1 of the lemongrass stalks, then toss it and the shrimp in a bowl with 1 teaspoon of the minced chiles, the garlic, 2 teaspoons of the nam pla, a little salt and pepper, and the grapeseed oil.
- Remove the outer sheath from the remaining lemongrass stalks and trim them so they are about 10 inches long and less than
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