My oldest brother Ron is a great cook! He explores and is influenced by the restaurant scene in Boston and the Cayman Islands. At a family party a few weekends ago he made these delicious lemongrass grilled shrimp which were the perfect balance of sweet, spicy and zesty. Delicate shrimp can easily become overcooked and dry on a hot grill, but these were cooked to perfection—slightly charred yet moist and succulent. Along with the shrimp Ron made made a gorgeous, spicy mango, red pepper, cucumber and red onion salsa—those fruit salads are a perfect match with seafood. Below is his shrimp recipe.
Lemongrass shrimp
1 lb. cleaned and shelled shrimp
2 garlic coves rough chopped
2 tbsp finely minced lemongrass
2 Thai chiles thinly sliced
Thumb size piece of fresh ginger, grated
1 tbsp of sliced shallot
3 tbsp soy sauce
3 tbsp Asian fish sauce
1/4 cup brown sugar
1/2 lime fresh squeezed
1/4 cup chopped cilantro
1/2 tbsp fresh ground black pepper
Mix all ingredients. Marinade shrimp in 2/3 of the sauce for 20 minutes (no longer, or the lime will 'cook' the shrimp!) Put on skewers. Cook 2-3 minutes each side (depending on the size of the shrimp), and baste with the other 1/3 of the sauce while cooking.
Click here to read more about fruit salsas.
No comments:
Post a Comment
Type your comments here. If you don't have any of the accounts listed, select "Name/URL" and just put your name. Thanks!