Plank Grilling: Shrimp With Teriyaki Glaze On Lemon Grass Skewers
September 9, 2011
Are you ready for some football this weekend?!! Better yet, are you ready for some serious football eats this weekend? Whether grilling at home or tailgating before the game, we’ve got a recipe from VIP blogger Larry Gaian of TheBBQGrail.com that is sure to showcase your mastery of smoke and flames!
There are lots of different wood products you can get to skewer shrimp on. You can get the standard, ordinary, run of the mill bamboo skewers or you can use something like Lemon Grass that will impart a little extra flavor into the shrimp.
Lemon grass is an aromatic herb that has traditionally been used in Thai , Vietnamese, Caribbean and many types of Asian cooking, but has also become popular in the Untied States. Lemon grass has a light lemon flavor and blends well with garlic, chilies and cilantro, and is normally used in small amounts in cooking.
The first step is to strip away the outer leaves from the Lemon Grass. What you want is the thick inner stalks. They look like twigs and are, with a little care, strong enough to pierce the shrimp. To grill shrimp I don’t normally bother soaking the Lemon Grass in water, like you would a normal bamboo skewer. Shrimp cook so fast there really isn’t time for the Lemon Grass to burn. Skewer the shrimp on to the Lemon Grass stalks. The bigger the shrimp the better. Shrimp come in sizes based on “quantity per pound.” I recommend getting medium large (36 – 40) or large (31 – 35) at a minimum. Getting the larger shrimp will give you plenty of shrimp to get the Lemon Grass stalks through. Place the shrimp on a medium hot grill and cook for about 2 minutes. Turn the shrimp over and brush with the simple teriyaki glaze. Cook for an extra four minutes. Turn the shrimp back over brush with glaze and cook for an additional two minutes. Don’t over cook the shrimp. Cook them so that the flesh of the shrimp is opaque. If you over cook the shrimp it will turn rubbery and you don’t want that.
Simple Teriyaki Glaze Ingredients:
- 1/2 cup teriyaki glaze
- 1/4 cup orange juice
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- Sriacha Sauce to taste
Directions: Combine all ingredients in a small saucepan. Heat until honey is melted and all the ingredients are blended. Let cool.