Lemongrass Shrimp and Bamboo Rice

We grew lemongrass in our garden over the summer, and when it was time to bring in the herbs, we washed and separated the stalks and put them in the freezer. Today, it was time to use them. We decided the lemongrass stalks would serve as skewers for a marinated shrimp that we served over bamboo rice for a homemade Asian-inspired meal. While the lemongrass infused its essence into the shrimp, the marinade made with Thai ingredients such as lime juice, sriracha, and coconut milk, gave it zip and zing. Rounding out the flavors was fresh Thai basil which is sharper than regular basil and has a mild anise taste. The rice, which we bought from our friends at Boxed Goodes, gets its light green color and subtle flavor from being soaked in bamboo. Try our easy, Asian-at-home recipe and enjoy!

Ingredients:

1 pound shrimp

1 cup coconut milk

1/4 cup lime juice

1 tablespoon olive oil

1 clove garlic, pressed

1/4 cup Thai basil leaves, chopped

1 tablespoon sriracha

1 tablespoon minced ginger

2 teaspoons salt

6 lemongrass stalks

Soak the lemongrass stalks in cold water. In the meantime, prepare the marinade by mixing the coconut milk, lime juice, olive oil, garlic, basil, sriracha, ginger and salt in a large bowl or Ziploc bag. Marinate the shrimp for 1/2 to 1 hour, during which time you can prepare your favorite rice as an accompaniment. Skewer the shrimp onto the lemongrass stalks and grill or broil them for two minutes on each side, until they are pink and serve over cooked rice.