Easy summer dinner/ serve over Jasmine rice
1. Mix soy sauce, fish sauce, sake, lemongrass, chile paste, ginger, coriander, garlic, and sugar in a 9" ? 12" glass dish. Peel and devein shrimp, and add to marinade. Turn to coat well, and refrigerate 3?4 hours.
2. Cut lemongrass stalks into 3" pieces and skewer shrimp from head to tail, in the form of a "C". Grill on a preheated grill, or grill pan on the stove for 2 minutes on each side, then brush with marinade.
Chef Seppi Rengli created this dish while at New York's Sea Grill restaurant, using lemongrass in the marinade, then skewering the shrimp with the stalks to add extra flavor.
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Serving Size: 1 Dozen (19g) | ||
Recipe Makes: 20 | ||
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Calories: 27 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 10.6mg | 3 % | |
Sodium 490.6mg | 17 % | |
Potassium 45.5mg | 1 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.4g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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