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vietnamese caramelized lemongrass shrimp

Recipe by
barbara lentz
beulah, MI

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

yield 2 serving(s)
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For vietnamese caramelized lemongrass shrimp

  • 1 lb
    head on shrimp
  • 2 Tbsp
    vegetable oil
  • 2
    shallots sliced into rings
  • 1/4 c
    lemongrass paste
  • 4 clove
  • 1 inch piece ginger grated
  • 1 Tbsp
    roasted chile paste
  • 1/2 c
    vietnamese caramel sauce
  • 1/4 c
    seafood or chicken stock
  • 1 slice
    red jalapeno chile seeded and thinly sliced
  • handful fresh chives

How To Make vietnamese caramelized lemongrass shrimp

  • 1
    To 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.
  • 2
    In 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.
  • 3
    Add the shrimp bodies and cook until the shrimps are plump and pink. Throw in the chives and stir. Serve
  • 4
    Serve with the shrimp heads where you can suck the delicious juices and meat out of them.

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