Vietnamese Grilled Jumbo Shrimp On Sugarcane Sticks - cooking recipe

Ingredients
    4 garlic cloves, chopped
    3 tablespoons sugar
    3 shallots, chopped
    1/4 cup asian fish sauce
    3 tablespoons fresh lime juice
    1 teaspoon fresh ground pepper
    3 stalks fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise
    1/4 cup vegetable oil, plus more for brushing
    24 large shrimp, shelled and deveined
    12 sugar cane swizzle sticks
    5 tablespoons chopped peanuts
    3 tablespoons coarsely chopped cilantro
Preparation
    Using a food processor, puree garlic, sugar, shallots, fish sauce, lime juice and pepper. Add lemongrass and the 1/4 cup of oil; process to a puree. Place shrimp in a large shallow container with lid and pour marinade over shrimp to cover. Cover and refrigerate for at least 2 1/2 hours.
    Light a grill.
    Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off marinade. Make a slit near the shrimp's tail and one near the head with a sharp knife. Thread a sugarcane stick through the slits; the shrimp should lie flat.
    Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side.
    Place shrimp on a serving platter and sprinkle with peanuts and cilantro.
    Serve the shrimp with the Vietnamese Dipping Sauce.

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