Cucumbers with Ginger Scallion Sauce and Lemongrass Shrimp

Cucumbers with Ginger Scallion Sauce and Lemongrass Shrimp

Refresh your palate with our Cucumbers with Ginger Scallion Sauce & Lemongrass Shrimp. Crisp cucumber slices topped with succulent shrimp marinated in aromatic lemongrass, all drizzled with a zesty ginger scallion sauce. A light, flavorful dish perfect for any occasion.

INGREDIENTS

• 5 cucumbers – SGC# 195732
• 6ea green onions, thinly sliced – SGC# 192014
• Sushi ginger, drained, coarsely chopped – SGC# 487062
• ¼ cup vegetable oil – SGC# 054346
• 3 Tbsp red wine vinegar – SGC# 125417
• 3 Tbsp soy sauce – SGC# 087411
• ½ bunch cilantro leaves – SGC# 193201
• 12 large shrimp  – SGC# 209062
• 2 tbsp lemongrass paste 
• 1 tbsp minced fresh Thai chili – SGC# 087526
• 2 teaspoons minced garlic – SGC# 192922
• 2 teaspoons fish sauce – SGC# 182024
• Salt and pepper – SGC# 052100; 191565
• 1 tbsp grapeseed oil
• Juice of 1 lime – SGC# 192675

 

INSTRUCTIONS

 

Step 1:

• Gently smash 5 mini seedless, Persian, or other small cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 1" pieces and place in a medium bowl. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and toss to combine. Let sit at least 5 minutes and up to 1 hour.

 

Step 2:

• Mix green onions, picked sushi ginger, vegetable oil,red wine vinegar, and soy sauce, in a small bowl to combine.

Step 3:

• Squeeze cucumbers thoroughly and drain off excess liquid. Pour pickled ginger–scallion sauce over and toss to coat. Transfer salad to a platter and top with ½ bunch cilantro leaves with tender stems only, coarsely chopped. Do Ahead: Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

 

Shrimp:

·   Peel and devein the shrimp, leaving the tails on for a nice presentation. Rinse under cold water.

·   Trim the outer tough layers from the lemongrass to reveal a pale softer lower section of the stalk. Smash with the back of a knife to bruise. Fine dice the lemongrass.   To the bowl add the Thai chili, minced garlic, fish sauce, pinch of salt and pepper. Mix to combine.

·   Remove the outer sheath from the remaining lemongrass stalks and trim them so they are about 4 inches (10cm) long.  Cut the tip on a 40° angle to make a spear.

·   Skewer two of the shrimp on to each of the stalks.  Place on a tray and coat both sides with the marinade.  Refrigerate 1 hour.

·   Remove shrimp drizzle with a little grapeseed oil.

·   Preheat a cast-iron grill pan over medium-high heat.

·   Place the shrimp skewers on grill and cook without moving for about 2 minutes per side. Remove shrimp and splash the shrimp all over with the juice of one fresh lime.