Thai-style grilled shrimp on lemongrass skewers

Name: Thai-style grilled shrimp on lemongrass skewers
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Thai
Ingredients: 24 medium-to-large shrimp; 2 teaspoons minced chiles; 5 stalks lemongrass; 2 teaspoons grapeseed oil; Salt and freshly ground black pepper; 2 tablespoons plus 2 teaspoons nam pla (Thai fish sauce); 1 teaspoon minced garlic; Chopped mint and/or cilantro leaves for garnish; 2 teaspoons sugar; 2 tablespoons fresh lime juice

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

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 medium-to-large shrimp
5 stalks lemongrass
2 teaspoons minced

Asia
Thailand
Fish course
Pescatarian
Gluten-free
South East Asia

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