Best Lemongrass And Ginger Tea Marinated Shrimp Or Fish Recipes

GINGER AND LEMONGRASS GRILLED SHRIMP

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.

THE BEST LEMONGRASS SHRIMP

Steps:

• 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.
• Add the shrimp into the skillet, stir well so the shrimp will be coated evenly with the butter and aromatics. Spread the shrimp evenly as possible and cook for 2 minutes or until it's half way cooked through.
• Pour the sauce mixture and stir. Cook for additional 2 minutes or until shrimps are fully cooked. (adjust cooking time if you are using smaller size shrimp than U/15.) Remove from heat and serve immediately. Enjoy with my Garlic Noodle or Garlic Rice!

LEMONGRASS AND GINGER TEA MARINATED SHRIMP OR FISH

Steps:

• 1. Brew 1 cup lemongrass and ginger tea (2 tea bags). And pour into a mixing bowl. Immerse shrimp in bowl
• 2. Squeeze juice of one lemon into mix adding soy sauce, pepper and salt, oil, turmeric, coriander, cayenne and contents of the other tea bag while stirring mix.
• 3 Marinate peeled shrimp leaving tail on, in the bowl overnight for best results or at least for an hour if pressed for time.
• Barbecued.
• 4 Put shrimp on moistened skewers and grill for 3 minutes on each side
• Cooking on Stove top:.
• Heat a tablespoon of oil and sauté the shrimp lightly for two to three minutes,
• Place shrimp on skewers and serve as an appetizer'.
• Garnish with fresh coriander.
• (This recipe can be adapted to your favorite fish. After marinating fish sprinkle contents of one lemongrass and ginger tea bag and spice mix of ¼ tspn each of turmeric, coriander, pepper and salt and cayenne over the fish. Drizzle another teaspoon of sesame oil or olive oil or canola oil over the fish. The fish can be broiled, grilled or cooked in a pan until fish is soft and flaky. Serve with quick ginger chilli sauce below.
• For a Festive Treat --
• I also bake the whole fish in parchment paper. I make a tent out of the paper and secure it with moistened skewers. I also paint a scene on the paper with food coloring, depending on the occasion. For Thanksgiving I paint the sides to look like the sides of a ship with blue waves at the bottom and I attach a skewer on top with a parchment flag with the word Mayflower written on it.).

WHOLE ROAST FISH WITH LEMONGRASS AND GINGER

Steps:

• Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
• Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
• Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
• Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.

LEMONGRASS-SKEWERED SHRIMP IN LETTUCE CUPS

Steps:

• Toss shrimp with 2 tablespoons salt; let stand 5 minutes. Rinse under cold water; pat dry. Pulse shallot and halved garlic in a food processor until minced. Add shrimp, 1 tablespoon fish sauce, egg, cornstarch, 2 teaspoons sugar, oil, and 1/4 teaspoon each salt and pepper; pulse until a paste forms. Transfer to a bowl; refrigerate 30 minutes.
• With wet hands, spoon a scant 1/4 cup shrimp paste into the palm of one hand and flatten into a 3-inch round. Center a piece of lemongrass over mixture and gently close palm, using your fingers to shape paste into an oval around lemongrass. Transfer to a steamer basket (preferably bamboo) lined with lightly oiled parchment. Repeat with remaining shrimp paste and stalks. Place basket snugly over a pot of simmering water; steam until shrimp paste is opaque and firm, 3 to 4 minutes. Skewers can be steamed up to 2 days ahead and refrigerated (remove 30 minutes before grilling).
• Stir together remaining 3 tablespoons fish sauce and 2 teaspoons sugar, lime juice, minced garlic, and 1/4 cup water until sugar is dissolved. Divide among dipping bowls; top each with some of sliced chiles.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush shrimp skewers with oil and grill, turning a few times, until charred in places and heated through, about 5 minutes. Serve skewers with lettuce, mint, cilantro, peanuts, remaining sliced chiles, dipping sauce, and lime wedges alongside.

STEAMED SHRIMP WITH LEMONGRASS-COCONUT SAUCE

Steps:

• Trim the ends from the lemongrass, then bruise one of the stalks all over with the back of a knife. Cut it in half and put the halves in the bottom of a saucepan with the nam pla. Squeeze the juice of one of the limes into the pot, then throw the lime halves in there. Top with the shrimp, cover tightly, and turn the heat to medium-high. Cook for 5 to 10 minutes, or until the shrimp are pink and firm. Remove the shrimp and chill.
• Remove the hard outer layers from the remaining lemongrass stalk and mince the tender core; you won't get much more than a teaspoon or two. Combine this with the chile, coconut milk, sugar, and saffron in a small saucepan over low heat. Cook, stirring occasionally, until the mixture is a uniform yellow. Remove the chile and chill. Cut the remaining lime into wedges.
• Taste the sauce and add a little salt if necessary. Serve the cold shrimp topped with the cold sauce and accompanied by lime wedges.
• Coconut Milk
• Although canned coconut milk is perfectly convenient, making coconut milk at home is easy and will contain no preservatives: Combine 2 cups of water and 2 cups dried unsweetened shredded or grated coconut in a blender. Use a towel to hold the lid on tightly and turn the switch on and off a few times quickly to get the mixture going. Then blend for about 30 seconds. Let rest for 10 minutes. Pour the milk through a strainer. This will be fairly thick. If you need more milk, just pour additional water through the coconut, up to another cup or two. Press the coconut to extract as much liquid as possible. Use immediately or freeze indefinitely.
• Shrimp
• Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
• There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
• On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.