Asian-Style Spicy Shrimp with Lemongrass

Prep Time: 3 and 1/2 Hours
Yields: 4 Servings

Lemongrass, also known as citronella grass, has a strong lemon-like flavor and aroma. Often used fresh in Southeast Asian cuisines, lemongrass can also be dried or powered. It is commonly used in teas, soups and even marinades.

24 (10–12 count) head-on jumbo shrimp, peeled, deveined and tailfin intact
6–8 thin stalk ends lemongrass, cut into (3-inch) pieces and divided
1 tbsp Asian chile paste
1 cup low-sodium soy sauce
1/4 cup fish sauce
1/4 cup sweet sake wine
2 tbsps minced garlic
1 tbsp grated ginger
1 tsp ground coriander
1/3 cup brown sugar
1/4 cup sesame oil
1/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced yellow bell pepper
1/4 cup sliced garlic
3 medium scallions, thinly sliced
salt and cracked black pepper to taste
granulated garlic to taste

In a large mixing bowl, whisk together half of the lemongrass, chile paste, soy sauce, fish sauce, sake wine, minced garlic, ginger, coriander and brown sugar. Add shrimp to the marinade and toss to coat well. Refrigerate for 3–4 hours. When ready to cook, remove shrimp from marinade and set aside, reserving 1/2 cup of marinade liquid. In a large skillet or wok, heat sesame oil over medium-high heat. Add bell peppers and sliced garlic then saute 45 seconds or until slightly softened. Add remaining lemongrass and saute approximately 2 minutes. Add shrimp and cook 3–5 minutes or until pink and curled. Add ½ cup of marinade liquid and scallions then cook an additional 2 minutes. Season to taste using salt, pepper and granulated garlic. Remove lemongrass stalks before serving. Serve as an appetizer or entree along with your favorite Asian-style rice.