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Shrimp
with Thai Lemongrass Marinade
International flavors at igourmet.com
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Shrimp
with Thai Lemongrass Marinade
Food & Wine Archives
"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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