Vietnamese Grilled Shrimp
east-west
i’ve got all these great recipes lying around that i want to try, but they seem too fall-ish. squash and mushrooms, stews and soups, and the like. they’ll have to wait. until then, i’m taking advantage of fresh produce and the grill:
tuscan tuna and bean sandwich
vietnamese grilled shrimp
green tea granita. it tasted like leaves.
here’s the recipe for the shrimp:
4 garlic cloves, chopped
3 T sugar
2 shallots, chopped
1/4 cup fish sauce (nuoc nam)
3 T fresh lime juice
1 t ground pepper
3 stalks lemongrass, inner white bulbs only, thinly sliced
1/4 cup vegetable oil
1 1/2 lbs raw shrimp
1. in a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice, and the pepper. add the lemongrass and the oil; process to a puree. mix the shrimp with this marinade in a large bowl; cover and refrigerate for 2 hours.
2. light a grill and thread the shrimp on skewers. grill the shrimp over a hot fire, until lightly charred and just cooked through, about 3 minutes per side. transfer shrimp to a platter and serve with the vietnamese dipping sauce and jasmine rice.
here’s the recipe for the dipping sauce:
one 2-inch piece of carrot, julienned
2 garlic cloves, minced
2 T sugar
1/3 cup warm water
1/4 cup fish sauce
1/4 cup lime juice
2 T white vinegar
1 red thai chile, julienned
1. in a a bowl, mash the garlic with the sugar. add the remaining ingredients and mix well.