Eileen’s Country Kitchen: Flavoring with lemon grass

Lemon Grass Grilled Shrimp

1 pound raw shrimp
2 teaspoons dried lemon grass
    (lemon juice can be substituted)
¼ teaspoon red pepper flakes
¼ teaspoon coriander
3 tablespoons olive oil
2 tablespoons white wine

Peel and clean shrimp. Combine spices, oil, and wine in a medium bowl. Whisk until well-blended. Add shrimp, cover with plastic wrap, and refrigerate for 30 minutes. Prepare the grill. Shrimp can be cooked on skewers or in a grill basket. Turn shrimp once and cook until pink and slightly firm. Cooking time: one to two minutes on the first side and 30 seconds to a minute on the second side. Serves 4.

Grilled Zucchini and Rice Medley

2 medium zucchini
12 cherry tomatoes
1½ tablespoons olive oil, divided
salt and pepper
½ cup white rice, cooked according to package directions

Cut zucchini into ½-inch cubes. Place zucchini and tomatoes in a bowl, season with salt and pepper, and drizzle with 1 tablespoon olive oil. Grill zucchini in a grill basket or on skewers for 10 to 15 minutes or until desired tenderness. Grill tomatoes until soft. Put rice in a serving bowl and add a half tablespoon of olive oil, mix to loosen rice. Stir in zucchini and tomatoes and mix with rice. Serves 4.