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Shrimp with Thai Lemongrass Marinade



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Shrimp with Thai Lemongrass Marinade
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"Variations on this marinade are used throughout Southeast Asia,
especially with seafood, pork and beef.

Wine Recommendation: The briny shrimp would benefit from the
accent of a crisp white, but the zing of the marinade narrows the
choice to a white with assertiveness as well. Top pick? An Oregon
Pinot Gris, such as the 1996 Eyrie or the 1996 King Estate.

Servings: 4

3 garlic cloves, thinly sliced
3 Thai chiles, thinly sliced
2 stalks of fresh lemongrass, bottom
third only, thinly sliced
1 shallot, thinly sliced
1 tablespoon chopped fresh ginger
1/2 cup Asian fish sauce (see Note)
3/4 cup sugar
3/4 cup fresh lime juice
3/4 cup chopped cilantro
2 teaspoons ground coriander
1/2 teaspoon freshly ground pepper
1 1/2 pounds large shrimp,
shelled and deveined

1. In a food processor, combine the garlic, chiles, lemongrass, shallot and
ginger and process to a paste. Scrape the paste into a bowl and stir in
the fish sauce, sugar, lime juice, cilantro, coriander and pepper.
2. Light a grill. Coat the shrimp with 2/3 cup of the marinade and let sit for
15 minutes. Thread the shrimp onto skewers and cook over a hot fire
for about 2 minutes per side, using the remaining marinade for basting.

Note: Fish sauce, which is made from pickled anchovies, is available at
Asian markets and specialty shops. In a pinch, you could substitute soy sauce.

 -- Steven Raichlen

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