Image by Jason Hedlund
Ingredients:
For the grilling sauce:
1 Tbsp chopped garlic
1 Tbsp chopped fresh ginger (I used pickled ginger)
1 tsp finely chopped fresh jalapeno
1 Tbsp chopped scallion (green part only; save the white part for the dipping sauce)
1 tsp kosher salt
1/2 cup peanut oil (I used peanut sauce)
For the dipping sauce:
2 stalked lemongrass, end trimmed, tough outer leaves removed, tender white core finely chopped
3 Tbsp fresh lime juice
2 Tbsp finely sliced scallion (white parts only)
1 Tbsp fish sauce (I didn't use any)
1 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh basil
1 1/2 tsp low sodium soy sauce
1 tsp minced garlic
1 tsp light brown sugar
2 tsp Sriracha Chile sauce; more to taste
For the kebabs:
1 1/2 lb large shrimp, peeled and deveined
Make the grilled sauce:
In a food processor, combine the garlic, ginger, jalapeno, scallion, salt and peanut oil and process until well combined; the mixture will still be chunky. (the grilling sauce can be made up to 6 hours ahead and refrigerated.)
Make the dipping sauce:
In a small bowl, combine all the ingredients and 3 Tbsp water; stir well. (the dipping sauce can be made up to 6 hours ahead of time.)
Prepare and grill the kebabs:
Build a medium-hot charcoal fire or heat a gas grill to medium high. Oil the grill grate. Toss the shrimp in the grilling sauce in a bowl. Thread the shrimp onto 2 parallel skewers to make flipping them easier. Grill the shrimp skewers (uncovered on a charcoal grill; covered on a gas grill) until just cooked through, about 2 minutes per side. If they begin to burn before softening, transfer them to a cooler part of the grill (if using gas, lower the heat a bit).
Remove the shrimp from the skewers and arrange on a platter. Drizzle with 2 Tbsp of the dipping sauce and serve the remaining dipping sauce on the side. Enjoy!
Jason and Beth's Rating: 8/10
Nutrition:
290 calories
18g fat (3g saturated)
200mg cholesterol
1000mg sodium
5g carbohydrates
0g fiber
2g sugar
28g protein
No comments:
Post a Comment