LEMON-GARLIC SHRIMP AND GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
- Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
- Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
LEMONGRASS COCONUT SHRIMP AND NOODLES PARCHMENT PACKS
Cooking tender shrimp and noodles inside a parchment packet with aromatic coconut, curry and lemongrass creates big flavor without much added fat or salt. When you cut open the paper, the escaping steam releases a wonderful fragrance.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book, then place 2 each on 2 rimmed baking sheets.
- Place the noodles in a large bowl and cover completely with warm water. Let sit for 5 minutes to soften, then drain well. Dry the bowl and return the noodles to it. Add the spinach and carrots and set aside.
- Whisk the coconut milk, curry paste, fish sauce, garlic, lime zest and juice, and brown sugar together in a medium bowl. Transfer 1/4 cup of this marinade to the noodles, season with 1/8 teaspoon salt and toss to coat. Add the shrimp to the remaining marinade and toss to coat.
- Divide the noodles and vegetables among the 4 sheets of parchment, placing on one side of the fold. Drizzle each serving with 2 tablespoons water. Top with the shrimp and drizzle with the remaining marinade. Smash the lemongrass with a mallet or other heavy item; place 2 pieces in each parchment pack.
- Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment pack puffs, about 12 minutes; the shrimp should be cooked through.
- Transfer each pack to a plate. Avoiding the hot steam, carefully cut open each pack and discard the lemongrass stalks. Serve with lime wedges.
Nutrition Facts : Calories 270, Fat 8 grams, SaturatedFat 6 grams, Cholesterol 145 milligrams, Sodium 1000 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 19 grams
GINGER AND LEMONGRASS GRILLED SHRIMP
Provided by Food Network
Categories appetizer
Time 1h1m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high.
- In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
- Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
- Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.
VIETNAMESE LEMONGRASS SHRIMP
This traditional recipe is quick and easy to make. The lemongrass-scented stir-fried shrimp makes a fine centerpiece to a wonderful salad or Asian style meal.
Provided by Member 610488
Categories Vietnamese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
- Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
- Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
LEMON GRASS SKEWERED SHRIMP
Steps:
- Skewer shrimp and lemongrass. Mix garlic, Thai basil leaves, salt, pepper and cilantro together in a large bowl. Brush skewered shrimp with marinade. Marinate covered for 4 hours in the refrigerator. Grill skewers for about 2 minutes on each side.
HOT-AND-SOUR SHRIMP AND LEMON GRASS SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
- Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 2 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1652 milligrams, Sugar 2 grams, TransFat 0 grams
VIETNAMESE NOODLE SALAD WITH LEMONGRASS SHRIMP
No fresh lemongrass? It can be purchased in a tube in the produce department called Gourmet Garden, but if pushed, you can substitute an equal amount of lemon zest. Warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this one-dish meal, making an especially refreshing summer supper. A recipe from Mai Pham.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To cook the noodles:.
- Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
- To cook the shrimp:.
- In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
- To assemble the salads:.
- Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
GRILLED SHRIMP WITH LEMONGRASS MARINADE
In this recipe, lemongrass leaves its unmistakable tangy lemony taste while red chiles, garlic, coriander, and lime do their part to give the marinade distinct flavor. It's a shrimp appetizer that's sure to leave guests impressed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- Use a paring knife to cut along back of each shrimp shell, leaving shell on head intact; remove vein. Transfer shrimp to a shallow nonreactive dish. In a small bowl, stir to combine lemongrass, chiles, coriander, garlic, lime, and oil; pour marinade over shrimp. Cover; refrigerate overnight.
- Heat grill to medium-high. (If using charcoal grill, coals are ready when you can hold your hand 5 inches about grates for just 3 to 4 seconds.) Remove shrimp from marinade, wiping off excess, and season with salt and pepper. Skewer shrimp from head to tail and grill until shell is slightly charred and shrimp are cooked through, 3 to 4 minutes per side. Serve hot with a squeeze of fresh lime juice.
HONEY-I-LOVE-YOU LEMONGRASS SHRIMP PASTA
A co-worker brought this dish to share at lunch one day. The vibrancy of the lemongrass pesto, succulence of the tender curled shrimp, and the al dente fresh pasta made this a lunch to remember. This dish is just beautiful to share with someone you love, thus I've called it Honey-I-Love-You...Pasta. Serve with a crusty French bread and garlic butter or olive oil. I've found lemongrass pesto recipes online, but haven't made any. I usually buy from a local specialty store or online. Warms up well in the microwave. Haven't tried freezing.
Provided by Colean
Categories European
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil linguini, drain and keep warm.
- Peel and clean shrimp. (Remove tails).
- Melt butter in a large skillet.
- Saute mushrooms and garlic in butter until soft.
- Mix in the lemongrass pesto, cream, and parmesan cheese until well combined and bubbling.
- Add the shrimp; cook until just done. Do not overcook.
- Pour the mixture over the warm linguini and serve immediately.
- Sprinkle with fresh chopped cilantro, to add color.
Nutrition Facts : Calories 741, Fat 40, SaturatedFat 24, Cholesterol 280.8, Sodium 486.1, Carbohydrate 60.5, Fiber 2.6, Sugar 1.8, Protein 34.2
GRILLED SHRIMP SALAD WITH LEMONGRASS AND CHILES
Categories Salad Pepper Shrimp Summer Grill/Barbecue Lemongrass Gourmet
Yield Serves 4 as a first course
Number Of Ingredients 13
Steps:
- Prepare grill for cooking.
- Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
- Pound all chiles with garlic to a coarse paste with a mortar and pestle and stir in fish sauce and lime juice and sugar to taste. Transfer to a large bowl.
- Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
- Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks.
- Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
- Toss shrimp (with shells still on) with chile mixture and stir in sliced lemongrass, shallots, scallions, and mint.
- Serve on a bed of lettuce and tomato with cilantro or mint.
LEMONGRASS SHRIMP OVER RICE VERMICELLI AND VEGETABLES
Make and share this Lemongrass Shrimp over Rice Vermicelli and Vegetables recipe from Food.com.
Provided by dicentra
Categories Vietnamese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
- To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
- To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown.
- Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
- To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes.
- Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
- To cook shrimp, prepare the grill to medium-high heat.
- Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
- Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.
Nutrition Facts : Calories 393.1, Fat 13.8, SaturatedFat 1.9, Cholesterol 42.9, Sodium 1754.4, Carbohydrate 59.2, Fiber 3.8, Sugar 24.5, Protein 11.5
GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL
Steps:
- For sambal :
- Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients in processor. Using on/off turns, blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes. Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool. DO AHEAD:Can be made 1 day ahead. Cover sambal and chill.
- For marinade and shrimp:
- Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
- If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife. Place peeled or unpeeled shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
- Meanwhile, prepare barbecue (medium-high heat). Brush grill rack with oil. Grill shrimp until just opaque in center, 2 to 3 minutes per side. Transfer shrimp to platter. Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
- Ingredient tip:
- Unpeeled shrimp cook up more succulent and flavorful but are a bit messier to eat than peeled shrimp (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled shrimp that have already been deveined.
DRUNKEN LEMONGRASS SHRIMP
Make and share this Drunken Lemongrass Shrimp recipe from Food.com.
Provided by Izzy Knight
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated.
- Set aside for 10 minutes.
- Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.
- Place a wok over high heat until hot.
- Add the oil, swirling to coat the sides.
- Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds.
- Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute.
- Pour in the sauce; reduce the heat to low, cover and cook until the shrimp are cooked through and the shallots are tender, about 5 minutes.
- Scoop into shallow bowl and garnish with the cilantro sprig.
Nutrition Facts : Calories 151.9, Fat 4.4, SaturatedFat 0.6, Cholesterol 107.3, Sodium 1457.1, Carbohydrate 11.3, Fiber 0.5, Sugar 1.2, Protein 13.5
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- Combine 1/4 cup sugar, canola oil, fish sauce, chopped lemongrass, and grated garlic in a food processor or mini chopper; process until the lemongrass is finely chopped. Transfer sugar mixture to a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 45 minutes.
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- Heat a large skillet (possibly 12” skillet) over medium high heat; add butter, garlic, lemongrass, shallot and pinch of salt. Sauté for 5 to 6 minutes, stir occasionally.
- Meanwhile, mix fish sauce, honey, thai chili and black pepper in a small mixing bowl to make sauce. Set aside.
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- In a mini processor, puree the nuts, shallots, garlic, chiles, lemongrass, ginger, lime juice and sugar. Transfer the paste to a bowl and stir in the coconut milk, pepper and 1/2 teaspoon of salt. Add the shrimp and turn to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.
- In a nonstick skillet, heat the oil. Add the shrimp and season with salt. Cook over moderately high heat until the shrimp are golden and just cooked through, 3 minutes. Spread each toast with crème fraîche and top with a shrimp. Garnish with cilantro and serve.
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