vietnamese caramelized lemongrass shrimp
I have posted the recipe for the Vietnamese Caramel sauce. These are delicious and don't knock it till you try it. Sucking those shrimp heads are so tasty
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yield
2 serving(s)
prep time
15 Min
cook time
5 Min
method
Stove Top
Ingredients For vietnamese caramelized lemongrass shrimp
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1 lbhead on shrimp
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2 Tbspvegetable oil
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2shallots sliced into rings
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1/4 clemongrass paste
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4 clovegarlic
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1 inch piece ginger grated
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1 Tbsproasted chile paste
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1/2 cvietnamese caramel sauce
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1/4 cseafood or chicken stock
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1 slicered jalapeno chile seeded and thinly sliced
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handful fresh chives
How To Make vietnamese caramelized lemongrass shrimp
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1To prepare the shrimp. With a pair of scissors cut the sharp spike off the tail and the head of the shrimp. Remove and discard the eyes. Cut the heads off the shrimp and reserve. Cut the shell off the shrimp and devein them. Set aside.
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2In a large skillet add the oil. Add the shrimp heads, shallots, and red jalapeno chilies. Cook 30 seconds. Add the lemongrass, ginger, garlic and roasted chili paste and cook one more minute. Add the caramel sauce and the stock.
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3Add the shrimp bodies and cook until the shrimps are plump and pink. Throw in the chives and stir. Serve
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4Serve with the shrimp heads where you can suck the delicious juices and meat out of them.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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