Photo: Iain Bagwell; Styling: Rand Mon
YieldsMakes enough for 1 1/2 lbs. large shrimp, peeled and deveined; or about 1 1/2 lbs. trout fillets
This marinade is perfect for seafood. Marinate at least 4 hours and up to 1 day, covered and chilled.

How to Make It

Step 1
1

Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced.

Step 2
2

Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest. Add seafood and turn to coat.

Ingredients

 1 stalk lemongrass, ends trimmed, quartered
 2 large shallots, peeled
 3 red Fresno chiles or red jalapeños, stemmed
 2 thick slices fresh ginger
 2 garlic cloves, crushed
 1 teaspoon kosher salt
 1 can (14 oz.) coconut milk
  Juice and zest of 2 limes

Directions

Step 1
1

Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced.

Step 2
2

Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest. Add seafood and turn to coat.

Coconut and Lemongrass Marinade