Kingsford® Preserve the Pit

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Make the nuoc cham vinaigrette by placing all ingredients in a bowl and whisk together. Set aside. This can be made up to 1 week in advance.
2 Prepare the noodles according to the package. Once the noodles have been rehydrated, set aside and allow to cool.
3 Prepare the marinade by mixing all the ingredients in a bowl and mix thoroughly. Marinate the shrimp in the desired amount of marinade and reserve the rest of the marinade for the noodles.
4 Mix the marinade with the sheets of noodles and grill just to get a little char on both sides. Then grill the shrimp. Plate the sheets of noodles with the shrimp on top. Next, serve the dish with the accoutrements and the vinaigrette. I recommend wrapping the noodles and shrimp with the lettuce and accoutrements and dipping the whole thing in the nuoc cham vinaigrette.
Cooking for 4 people

Ingredients


  • shrimp, peeled and deveined
    ½

Marinade:

  • garlic, minced
    2 cloves
  • ginger, minced
    1 tablespoon
  • lemongrass, minced
    1 tablespoon
  • lime (zest)
    1
  • fish sauce
    2 tablespoons
  • canola oil
    ½ cup

For the Noodles:

  • cooked Vietnamese rice noodles
    1 cup

Nuoc Cham Vinaigrette:

  • jalapeño, thinly sliced
    ½ tablespoons
  • lime (juice)
    1
  • fish sauce
    ½ cup
  • sugar
    1 tablespoon
  • garlic, minced
    1 clove
  • ginger, minced
    1 teaspoon
  • salt and pepper to taste

Accoutrements:

  • red onion, sliced
    2 tablespoons
  • carrots, julienned
    2 tablespoons
  • cucumbers, julienned
    2 tablespoons
  • mint, cilantro and Thai basil
    1 sprig each
  • butter lettuce, cleaned
    1 head

Credit: Recipe created by Chef Ron Hsu behalf of Kingsford.

For safe meat preparation, reference the USDA website.


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