Grilled Lemongrass Shrimp

45 minuta 1 porcija Health Score: 32
Grilled Lemongrass Shrimp

O receptu

If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Grilled Lemongrass Shrimp might be a recipe you should try. This recipe serves 1. One portion of this dish contains roughly 65g of protein, 32g of fat, and a total of 628 calories. For $12.06 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 2 people have tried and liked this recipe. Only a few people really liked this main course. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your The Fourth Of July event. It is brought to you by Foodista. Head to the store and pick up bamboo skewers soaked in, soy sauce, vegetable oil, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is solid. Grilled Lemongrass Shrimp, Grilled Lemongrass Shrimp, and Lemongrass Ginger Grilled Shrimp are very similar to this recipe.

Sastojci

  • 4 bamboo skewers (10-inch) soaked in
  • 1/2 teaspoon ground chili paste
  • 1/2 teaspoon fish sauce
  • 4 cloves garlic, minced
  • 1/4 cup minced lemongrass
  • 1 pound medium raw shrimp peeled and deveined
  • 1 pch salt
  • 1 tablespoon Soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 1/4 cup Water

Priprema

  1. Combine the lemongrass, garlic, soy sauce, fish sauce, chili paste, salt, sugar, and oil in a bowl. Add the shrimp and marinate for 15 minutes. Thread the shrimp on the skewers and set them aside. Start a charcoal grill or preheat a gas grill to moderate heat. Just before serving, grill the shrimp, turning the skewers, until just done, about 2 or 3 minutes total, depending on the size. If you don't have a grill, trim the
  2. Serves 4 as an Appetizer
  3. Pleasures of the Vietnamese Table, by Mai Pham.
  4. Note: Vietnamese cuisine comes from an extraordinarily rich tradition, one that combines Chinese, French, and Indian influences. Acclaimed chef, cooking teacher and restaurateur Mai Pham has returned to her native land on numerous occasions to learn the secrets of its regional cuisine.
  5. The following recipe is excerpted from her latest book, Pleasures of the Vietnamese Table, a compilation of over 100 classic recipes that define Vietnamese cuisine today. These recipes are accompanied by marvelous stories and family anecdotes, as well as fine black and white photographs of the author's native land.

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