THE BEST LEMONGRASS SHRIMP
Provided by Seonkyoung Longest
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet (possibly 12" skillet) over medium high heat; add butter, garlic, lemongrass, shallot and pinch of salt. Sauté for 5 to 6 minutes, stir occasionally.
- Meanwhile, mix fish sauce, honey, thai chili and black pepper in a small mixing bowl to make sauce. Set aside.
- Add the shrimp into the skillet, stir well so the shrimp will be coated evenly with the butter and aromatics. Spread the shrimp evenly as possible and cook for 2 minutes or until it's half way cooked through.
- Pour the sauce mixture and stir. Cook for additional 2 minutes or until shrimps are fully cooked. (adjust cooking time if you are using smaller size shrimp than U/15.) Remove from heat and serve immediately. Enjoy with my Garlic Noodle or Garlic Rice!
VIETNAMESE LEMONGRASS SHRIMP
This traditional recipe is quick and easy to make. The lemongrass-scented stir-fried shrimp makes a fine centerpiece to a wonderful salad or Asian style meal.
Provided by Member 610488
Categories Vietnamese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
- Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
- Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
GINGER AND LEMONGRASS GRILLED SHRIMP
Provided by Food Network
Categories appetizer
Time 1h1m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high.
- In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
- Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
- Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.
CARAMELIZED LEMONGRASS SHRIMP
Provided by Carine Clary
Yield 4
Number Of Ingredients 11
Steps:
- Peel & devein shrimp, reserve heads.
- Remove outer layer from lemongrass stalks, cut off bottom stem end and mince finely the bottom 4 or 5 inches.
- Caramelize sugar by putting it into the pan over medium heat and swirling it a bit till it's caramel colored, then add the oil.
- Add shallot, garlic, & shrimp heads and cook until fragrant, about a minute.
- Stir in lemongrass, chilis, chili paste & ginger and cook for about 30 seconds.
- Add fish sauce & black pepper & cook for 3 to 5 minutes, covered.
- Add the shrimp, stir well, cover and cut the heat off. The shrimp should be fully done about 5 minutes later.
CARAMELIZED LEMONGRASS SHRIMP
Adapted from "Vietnamese Home Cooking," by Charles Phan. This recipe will work without shrimp heads, but Phan says the heads add richness to the sauce. The recipe also calls for homemade roasted chile paste (there's a recipe in the book), but if you buy it look for jars labeled chile-bean or saté paste, preferably without preservatives. Phan adds that in a pinch you can make the recipe without the chile paste. Serve with steamed white rice.
Provided by Brookelynne26
Categories Vietnamese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the Caramel Sauce: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar.
- When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously.
- Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months.
- Shrimp: Set the heads aside. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside.
- Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine.
- Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.
- Serve directly from the clay pot, accompanied by steamed white rice.
Nutrition Facts : Calories 755.2, Fat 4.9, SaturatedFat 0.4, Cholesterol 0.3, Sodium 9525.5, Carbohydrate 177.5, Fiber 0.5, Sugar 156.1, Protein 7.2
DRUNKEN LEMONGRASS SHRIMP
Make and share this Drunken Lemongrass Shrimp recipe from Food.com.
Provided by Izzy Knight
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated.
- Set aside for 10 minutes.
- Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.
- Place a wok over high heat until hot.
- Add the oil, swirling to coat the sides.
- Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds.
- Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute.
- Pour in the sauce; reduce the heat to low, cover and cook until the shrimp are cooked through and the shallots are tender, about 5 minutes.
- Scoop into shallow bowl and garnish with the cilantro sprig.
Nutrition Facts : Calories 151.9, Fat 4.4, SaturatedFat 0.6, Cholesterol 107.3, Sodium 1457.1, Carbohydrate 11.3, Fiber 0.5, Sugar 1.2, Protein 13.5
THAI SHRIMP LEMONGRASS SALAD
The Thai chili paste is sweeter and has lemongrass in it. You may find it in your local Asian store, or even from your local Thai restaurant. To make regular chili paste, sauté oil with yellow onion and garlic until soft, then add chili powder and paprika for color. I would grill the shrimp for extra flavor. This makes a small appetizer for 2 people, or a nice sized one for one.
Provided by gobruijns
Categories Thai
Time 10m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a big bowl, combine all ingredients except the shrimp.
- With your hands, squish the tomato to release some juice.
- Grill shrimp until cooked.
- Mix shrimp in the bowl with the rest of the ingredients.
- Serve on lettuce leaves.
Nutrition Facts : Calories 131.3, Fat 1, SaturatedFat 0.3, Cholesterol 138, Sodium 1553, Carbohydrate 14.5, Fiber 1.3, Sugar 9.9, Protein 16.9
CARAMELIZED GARLIC SHRIMP (TOM RIM MAN)
I found this on the terrific site Seasalt with food, adapted from the book Pleasures Of The Vietnamese Table by Mai Pham
Provided by MarraMamba
Categories Vietnamese
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over moderate heat. Add the shrimp and sugar and stir for 1 minute. Add the garlic and shallot, stir 1 minute, and add the water, fish sauce and salt.
- Reduce the heat and cook until the shrimp are done and the pan is almost dry, about 1 minute or so. Transfer to a plate, garnish with the cilantro and serve immediately.
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
Provided by barbara lentz
Categories Seafood
Time 20m
Number Of Ingredients 11
Steps:
- 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.
CARAMELIZED LEMONGRASS MARINADE
This recipe is widely used by grilled-food vendors in Vietnam. The marinade's sweet lemony flavor greatly enhances the taste of grilled food. Try it with pork (chops, ribs) chicken, beef and lamb. Recipe by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.
Provided by gailanng
Categories Vietnamese
Time 25m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Heat the sugar and 2 tablespoons of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize (the liquid will turn a slight yellowish color). At this point insert a metal teaspoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow.
- Add the remaining 2 tablespoons of water and the rest of the ingredients and remove from the heat. Let the marinade cool before applying it to the meat.
Nutrition Facts : Calories 411.5, Fat 0.3, SaturatedFat 0.1, Sodium 4853.3, Carbohydrate 98.4, Fiber 1.4, Sugar 77.6, Protein 8.9
GRILLED LEMONGRASS SHRIMP - VIETNAMESE TOM NUONG XA
Lemongrass is used as skewers in this recipe, but it's optional and you can certainly use bamboo sticks instead. The recipe is ideal for outdoor grill, indoor grill, or under the broiler and makes 1 skewer with 3 shrimp per person as appetizer for 4 servings. If you want to make this as main dish, make 2-3 skewers per person.
Provided by Rinshinomori
Categories Vietnamese
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using bamboo skewers in place of lemongrass, soak them in water for 30 minutes so they won't burn.
- Combine all marinade sauce ingredients and marinate the shrimp for 15 minutes.
- If using lemongrass, cut lemongrass into 10" (25 cm) lengths. Skewer 3 shrimp with lemongrass or bamboo skewer.
- Grill or broil shrimp until nicely charred.
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