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BBQ Grail
05-25-2011, 10:45 AM
http://thebbqgrail.com/wp-content/uploads/2011/05/Lemongrass5.jpg

Original Blog Post (http://thebbqgrail.com/2011/plank-grilling-shrimp-with-teriyaki-glaze-on-lemongrass-skewers/)

There are lots of different wood products you can get to skewer shrimp on. You can get the standard, ordinary, run of the mill bamboo skewers or you can use something like Lemon Grass that will impart a little extra flavor into the shrimp.Lemon grass (Cymbopogon citratus), a native of India, is widely used in Thai and Vietnamese cooking. Lemon grass is a perennial, which means once you plant it, the grass comes back year after year. Depending on the area you live in the plant will go dormant in the winter. In harsh climates the plant will need to be potted and wintered indoors. This aromatic herb is used in Caribbean and many types of Asian cooking and has become very popular in the United States. Most of the commercial crops for the United States are grown in California and Florida. Lemon grass is also used for medicinal purposes. –Garden Sleuth (http://www.gourmetsleuth.com/Articles/Exotic-Herbs-Spices-and-Salts-639/lemon-grass.aspx)

The first step is to strip away the outer leaves from the Lemon Grass. What you want is the thick inner stalks. They look like twigs and are, with a little care, strong enough to pierce the shrimp. To grill shrimp I don’t normally bother soaking the Lemon Grass in water, like you would a normal bamboo skewer. Shrimp cook so fast there really isn’t time for the Lemon Grass to burn.

Skewer the shrimp on to the Lemon Grass stalks. The bigger the shrimp the better. Shrimp come in sizes based on “quantity per pound.” I recommend getting medium large (36 – 40) or large (31 – 35) at a minimum. Getting the larger shrimp will give you plenty of shrimp to get the Lemon Grass stalks through.

Place the shrimp on a medium hot grill and cook for about 2 minutes. Turn the shrimp over and brush with the simple teriyaki glaze. Cook for an extra four minutes. Turn the shrimp back over brush with glaze and cook for an additional two minutes. Don’t over cook the shrimp. Cook them so that the flesh of the shrimp is opaque. If you over cook the shrimp it will turn rubbery and you don’t want that.
Serve immediately!


Simple Teriyaki Glaze

Ingredients:



1/2 cup teriyaki glaze
1/4 cup orange juice
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons minced ginger
1 teaspoon minced garlic
Sriacha Sauce to taste

Directions:

Combine all ingredients in a small saucepan. Heat until honey is melted and all the ingredients are blended. Let cool.

bigabyte
05-25-2011, 10:47 AM
Do you eat the lemon grass stalks, or is that just to impart flavor? Looks excellent by they way!:cool:

E Mellow
05-25-2011, 10:52 AM
Thanks for the post, shrimp look great! Another great use for lemon grass.

zwylde1
05-25-2011, 10:54 AM
Looks like another great way to enjoy shrimp. Thanks for the idea.

Shiz-Nit
05-25-2011, 11:28 AM
That is just down right kick a$$ good looking!

1FUNVET
05-25-2011, 11:30 AM
Excellent. A friend of mine has his own shrimp boat( 72 ft) and told me he will be bringing me 20-30# of large to xlarge shrimp to me this weekend. Now i know what i'll do with them with just regular skewers. Maybe i need to plant me some lemongrass.Thanks for the recipe. :clap2: