We had a tough weekend…I forgot my camera batteries and Kim forgot her SD card so all the cooking and eating we did this past weekend went to waste… at least the pictures. And oh yeah, we both survived the 4.7 magnitude earthquake. But don’t worry, we have recipes of what we made this past weekend and will post something special really soon.
Luckily, we still have one more post from our mother’s day barbecue. Last but not least are the grilled lemongrass shrimp skewers. We found plump, large shell on shrimps de-veined and marinated this with lemongrass, Sriracha, garlic, and olive oil. We love spicy foods and used Sriracha with bit of lime and chopped ngo om (rice paddy herb) as a dipping sauce. Skewered and grilled, these were great zesty appetizers that went fast!
Grilled Lemongrass Shrimp Skewers
- 10-12 large (10-12/lb) shell on shrimp
- 1/4 cup minced lemongrass (found in the frozen section of Asian groceries)
- 1/4 cup olive oil
- 4 tbs Sriracha hot sauce
- 1 ts salt
- 1 clove garlic, minced
- 4-6 sprigs fresh ngo om (rice paddy herb) finely chopped. Substitute with cilantro if not available.
- Bamboo skewers, soaked in water for about 1 hr.
Our shell on shrimps where already de-veined. If you can’t find them already de-veined, lay shrimp flat on cutting board and cut shallow along the spine of the shrimp with a sharp knife and de-vein. In mixing bowl, combine oil, lemongrass, Sriracha, salt, garlic and shrimp. Allow to marinade in the fridge for about 1 hr.
Skewer the length of the shrimp by inserting it in the tail and out through the head, straightening the curve of shrimp out. We think this makes for a nicer presentation and easier grilling.
Grill until meat becomes opaque, about 4-6 minutes. We love the citrus flavors of fresh coriander so garnish with finely chopped ngo om (rice paddy herb-substitute cilantro if not available). For the dip, squeeze a wedge of lime with Sriracha and top with finely chopped coriander.