Shrimp on Lemongrass Skewers

Name: Shrimp on Lemongrass Skewers
Yield: makes 4 servings
Ingredients: 4 lemongrass stalks; 32 to 40 shrimp, about 1 1/2 pounds, peeled; Salt and black pepper to taste; 1/4 teaspoon cayenne; 1 teaspoon minced garlic; 1 tablespoon peanut or neutral oil, like corn or grapeseed; 1 tablespoon nam pla; Chopped fresh cilantro leaves for garnish; Lime wedges for serving

December 14, 2011

Lemongrass stalks are used as skewers throughout Southeast Asia, where lemongrass grows like . . . well, grass. (It will grow that way for you, too, if you stick a couple of stalks in the ground, especially if you live in a warm climate and keep it well watered.) Simply trim the stalks, skewer the shrimp on them, and grill; you can gnaw on the stalks when you’ve finished the shrimp. Serve these with Nam Prik (page 586) or Soy Dipping Sauce (page 583). For information on Thai fish sauce (nam pla), see page 500.

Recipe notes

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