This week’s challenge was to use everything in my CSA box. The lemongrass posed a bit of a challenge, but I persevered and found an easy way to use it.
It’s Saturday night, which often means shrimp for some crazy reason. Tonight, I marinated them in a soy, honey and sesame oil combination, which also used garlic, ginger and the lemongrass. I served them in radicchio cups with a chopped salad of arugula and radicchio, and a squirt of lime juice.
It was fast, simple and flavorful. The presentation was pretty enough for guests. Sorry to say it got gobbled up faster than Instagram could document it!
Marinated Shrimp in Radicchio Cups:
In a mixing bowl, blend 2 diced garlic cloves, a chunk of peeled and diced ginger, and a couple of tablespoons of chopped lemongrass stems. Add about 1/3 cup of soy sauce, a couple of tablespoons of sesame oil and a tablespoon or so of honey. Whisk the mixture together and add the peeled and deveined shrimp. Allow to marinate about 20-30 minutes in the refrigerator.
In the meantime, prepare the outer leaves of radicchio to form little bowls to hold the shrimp.
Chop up some arugula and radicchio and fill the lettuce cups.
Heat a little vegetable oil in a wok or frying pan. Add the shrimp (without the liquid) and sauté for about 3 minutes until cooked. Add one red pepper, diced, and cook another minute or so.
Spoon the shrimp mixture into the radicchio cups, and squeeze a little lime juice over it.
Enjoy!
This is a delicous sauce that can be used on chicken, meat or even tofu. It’s got an Asian flair, and lot of flavor. I love to use it on chicken wings, and it’s also great on spareribs. No matter what you put it on, it’s finger licking good!!
