Recipes: October 2005 Archives

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.