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
prep time
15 Min
cook time
5 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 pound head on shrimp
- 2 tablespoons vegetable oil
- 2 shallots sliced into rings
- 1/4 cup lemongrass paste
- 4 cloves garlic
- 1 inch piece ginger grated
- 1 tablespoon roasted chile paste
- 1/2 cup vietnamese caramel sauce
- 1/4 cup seafood or chicken stock
- 1 slice red jalapeno chile seeded and thinly sliced
- handful fresh chives
How To Make vietnamese caramelized lemongrass shrimp
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Step 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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Step 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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Step 3Add the shrimp bodies and cook until the shrimps are plump and pink. Throw in the chives and stir. Serve
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Step 4Serve with the shrimp heads where you can suck the delicious juices and meat out of them.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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