Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Citrus Shrimp on Lemongrass Skewers




Source of Recipe


msnbc


List of Ingredients




6 thin stalks fresh lemongrass
1/4 cup freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1 tablespoon Asian fish sauce
1/4 cup chopped fresh mint
2 tablespoons minced fresh ginger
4 garlic cloves, finely chopped
1/4 teaspoon salt
1/8 teaspoon hot sauce, such as Tabasco, or more to taste
2 pounds jumbo shrimp, peeled and deveined
3 green onions, white portions only, cut into 2-inch lengths
12 cherry tomatoes


Recipe



Using a paring knife, “carve” the root end of each lemongrass stalk into a point. Soak the stalks in water to cover for about 30 minutes. Drain.

In a small bowl, whisk together the lime juice, orange juice, fish sauce, mint, ginger, garlic, salt and hot sauce.

Carefully thread the shrimp, green onions and cherry tomatoes onto the lemongrass stalks. Place in a pan large enough to hold the skewers and pour the marinade over the shrimp skewers. Cover and marinate in the refrigerator for 15 minutes.

Preheat a stovetop grill pan over medium-high heat. Place the skewers on the grill and cook, basting with the marinade, and turning once, until the shrimp are cooked through, 6 to 8 minutes.