Before grilling, the shrimp were marinated in a mix of lime juice, canola oil, chopped garlic, chopped ginger, and salt and pepper. Lemongrass stalks were trimmed, and the outside layer was removed from each so they could be used as skewers. Small holes were poked in the shrimp so they could be slid onto the lemongrass stalks, and the skewers were placed in a shallow pan with the marinade. Meanwhile, jasmine rice was rinsed and drained and then cooked until tender. It was left to sit off the heat for a bit before being used. Minced shallots were cooked in butter, and finely chopped lemongrass, grated fresh turmeric and ginger, and minced garlic were added. The cooked rice was stirred into the spices, and coconut milk and cilantro were added. The shrimp were grilled for a few minutes per side and then served on top of the yellow rice with sliced green onion and chiles.
First, this was possibly the most delicious rice I’ve ever tasted. It was rich from the butter and coconut milk and flavored with the mix of spices. The fresh turmeric gave it a pretty, sunny, yellow color, and it was exactly what belonged with the shrimp. The shrimp picked up great flavor from the marinade, and the lemongrass skewers were fragrant after warming on the grill. I’ll be reaching for this book often for dishes that I know I can share with friends avoiding gluten and for the kind of food that I like to cook.
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