Lemongrass Skewered Shrimp

This dish, from the Seven Fishes Seven Wines Pairing Feast, was inspired by Vietnam and pairs the Shrimp with the Sposato Sauvignon Blanc

By Gretchen Hanson / Photography By Deny Howeth | December 14, 2017

Ingredients

1 pound 21/25 shrimp peeled and deveined, tail on
6 long stalks of lemongrass for skewering
2 cups vegetable stock
3 cans coconut milk
2 stalks of lemongrass for infusion, sliced
1 tablespoon fresh ginger cut into slices
6 large fresh garlic cloves, peeled
2 tablespoons tomato paste
2 tablespoons hoisin sauce
1 tablespoon siracha (optional)
Diced dry roasted peanuts
Cilantro leaves
1 pound cooked rice stick noodles, chilled

Nuoc Mam

1 whole grapefruit juiced
1 teaspoon grapefruit zest
1/4 cup rice wine vinegar
1/4 cup fish sauce
1 teaspoon superfine sugar

Preparation

In heavy saucepan put vegetable stock, coconut milk, sliced lemongrass, ginger, garlic, tomato paste, hoisin, and siracha. Bring to a high simmer and reduce by half. Skewer four to five shrimp on each lemongrass skewer. Heat outdoor grill or broiler to medium and brush coconut milk mixture over shrimp liberally while grilling. When shrimp turns pink, pull off heat and set aside, brushing again with coconut milk mixture.

For dipping sauce, mix grapefruit juice, zest, rice wine vinegar, superfine sugar and fish sauce and set aside. To serve, toss chilled rice stick noodles with about 1 cup of the coconut milk mixture and place on platter. Top with shrimp skewers, diced peanuts and cilantro leaves. Serve nuoc mam on the side.