Before you say, "eh, I don't care for coconut shrimp", think again... this is NOT coconut shrimp. This, my friends, might just be the best shrimp I have ever been lucky enough to consume, let alone make.
This is the second of two marinade recipes that I found in the current issue of Sunset Magazine (Aug 2010). Last night when I made the first one (see my previous post for Chile Ginger Shrimp), I thought "Wow, this is good!" and then I tasted this one. O M G - how can I describe it? Complex with each, separate ingredient serenely coexisting with the others - a happy marriage of flavors.
Another thought that came to mind as the scent of lemongrass and coconut milk gently tickled my nose while the shrimp sizzled and seared on the grill, was something my friend Christina Angelone said to me the other day. She said, "That's slap your mamma good!"... and now I understand the true and complete meaning of such a statement. But don't take my word for it - try it out and let me know what you think.
Serves 4 (serving size 5 large shrimp)
Grill High Heat (outdoor grill or indoor grill pan)
1 stalk lemongrass, ends trimmed, quartered
2 large shallots, peeled, halved
3 red Fresno chiles or red jalapenos, seeded
2 thick slices of fresh ginger
2 garlic cloves, lightly crushed
1 teaspoon kosher salt
1 can coconut milk, 14 oz.
Juice and zest of 2 limes
20 large shrimp, peeled and deveined
Place lemongrass in food processor and process until finely chopped. Then add shallots, chiles, ginger, and garlic and process until minced.
Put lemongrass mixture in glass bowl and whisk in salt, coconut milk, and lime juice and zest. Add shrimp and mix to coat. Cover and place in refrigerator for at least 4 hours, but no longer than 1 day.
Grill shrimp at high heat for 2-3 minutes per side or until opaque. Warning: Do not slap your mamma despite how fantastic this shrimp is.
|Lemongrass, Chile and Coconut Milk Shrimp|