Repost: Great Recipe
Went through the A Brooklyn Life archives last night and re-made the Thai shrimp dish I posted about in the spring. I must say that the shrimp marinade is divine and should be made posthaste. We got our shrimp from Fish Tales on Court Street at Congress Street, and while it's expensive ($13.99 for the "jumbo" midsizers), they were super fresh. Plus, there's something very quaint about getting fish from a fishmonger. For the entire recipe, go here.
SHRIMP MARINADE
1/3 cup Thai fish sauce
1/4 cup sugar
2 tablespoons finely chopped peeled fresh lemongrass
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
We grilled the shrimp, but you can also cook them in a broiler.
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In the past we've used the broiler to cook the shrimp. Last night we decided to cook them on the webber. Much better this time around! Instead of the standard Kingsford Charcoal, we used some hickory charcoal which burns better and smells divine.
As a lucky participant in said shrimp-athon, I can testify:
Yum!