Coconut and Lemongrass Marinade

Yields
Makes 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.

Photo: Iain Bagwell; Styling: Rand Mon

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

Step 1

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

Step 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.

Nutrition Facts

Servings 0