lemongrass shrimp skewers
Transform ordinary shrimp into a wedding shower–worthy dish! The presentation of this dish on lemongrass skewers makes an instant appetizer look stylish and fancy, and the lemongrass adds a light, exotic flavor. Two important tips: First, buy lemongrass stalks that are thick and strong, so they’ll work well as skewers. Second, select medium to large shrimp that will retain their shape when skewered.
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 ground ginger
- 1⁄2 teaspoon cayenne pepper (if you like it spicy!)
- 12 medium to large fresh shrimp, peeled and deveined
- 12 stalks lemongrass
- 1⁄2 tablespoon peanut oil
- Juice of half a lemon
In a small bowl, mix the salt, pepper, garlic powder, ground ginger, and cayenne pepper and set aside.
Rinse shrimp in cold water and pat dry. Wash lemongrass and remove any leaves from the stalks. Pat dry, then trim the ends of the lemongrass stalks to form a point. Using a paring knife, puncture each shrimp to make it easier to insert the lemongrass skewers. Insert one lemongrass skewer through each shrimp so that the shrimp is held securely in place. Place the skewers on a baking sheet.
Brush each shrimp with peanut oil on both sides. Sprinkle the spice mix over all the shrimp, then turn the shrimp over and repeat.
In a wide, nonstick skillet over medium-high heat, sear the shrimp on one side until lightly golden. When the shrimp are seared on one side (approximately 1–2 minutes), turn them over in the skillet and sear the other side. Squeeze the lemon juice over the shrimp, and then remove them from the pan. Arrange the skewers on a decorative platter, and serve them warm or at room temperature.