TôM RIM (VIETNAMESE CARAMELIZED SHRIMP)
This is a classic Tôm Rim recipe for glossy and fragrant Vietnamese Caramelized Shrimp. Enjoy the perfect balance of a thick, sweet and savory glaze!
Provided by Jeannette
Categories Appetizer Lunch Main Course Side Dish
Time 1h5m
Number Of Ingredients 12
Steps:
- Start by cutting the sharp part of the head off. You're looking at cutting roughly 2cm (0.8") off from the tip of the head.Tip: For preparing the prawns, it's easiest with a pair of scissors.
- Snip the legs off from tail to head.
- Cut the tail to remove it.
- Use a toothpick to devein the prawn by digging in between the pieces of shell, then scooping out the intestinal tract. You'll be pulling out a long and thin string that is often black.
- When the shrimps have all been prepped, marinate them with the garlic, red shallots, salt, pepper, chicken bouillon powder and dark soy sauce for a minimum of 20 minutes.
- Heat up a pan or wok on high heat and pour in the oil. Test to see if the oil is hot enough by putting a wooden utensil (such as a chopstick) into the oil. If it bubbles, add the marinated prawns and sugar in.Note: If the oil doesn't bubble, wait for another minute and test again until it does.
- Cook the shrimp for 10 minutes or until the sugar has caramelized and thickened. Pour the fish sauce in and stir it into the prawns, then cook for another 3 minutes.
- Add the spring onions and chili in and let it cook for 2 minutes before turning off the heat.
- Serve immediately with a bowl of hot rice!
Nutrition Facts : Calories 239 kcal, Carbohydrate 10 g, Protein 24 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 210 mg, Sodium 3650 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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.
SHRIMP FLORENTINE WITH CARAMELIZED GARLIC
I cut this out of a magazine a LONG time ago and it's one of my husband and I's favorite stand-by dishes! Don't be afraid of the garlic. The roasting mellows it out. I usually add even more than stated and he and I fight over every last one of them.
Provided by RedVinoGirl
Categories Healthy
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- To prepare garlic: combine 1/2 t kosher salt and garlic in a bowl. Place garlic mixture on a jelly roll pan coated with cooking spray. Bake at 350 for 25 minutes or until browned, stirring occasionally.
- To prepare shrimp: heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute' 3 minutes or until done. Remove shrimp from pan.
- Melt butter in pan over medium heat. Stir in half and half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well.
Nutrition Facts : Calories 456, Fat 13.6, SaturatedFat 6.1, Cholesterol 169.9, Sodium 1258.7, Carbohydrate 52.5, Fiber 3.2, Sugar 1.2, Protein 30.1
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)
This is a Vietnamese caramelized shrimp dish called Tom Rim that is both sweet and savory at the same time! It's made with a simple syrup and some fish sauce. Super easy, super quick! Serve it with bowls of rice and you'll have your very own authentic taste of Vietnam at home.
Provided by Diana71
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes.
- Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside.
- Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes.
- Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 12.1 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 0.3 g, Protein 24 g, SaturatedFat 1.4 g, Sodium 2477.2 mg, Sugar 7.9 g
CARAMELIZED SHRIMP RECIPE - (4.5/5)
Provided by mona
Number Of Ingredients 13
Steps:
- Rub shrimp with salt and let sit 10 minutes. Mix sauce ingredients and set aside. Heat oil in wok and deep fry shrimps until almost done. Drain Turn off heat and remove all but 2 tbsp oil. Reheat wok and saute garlic and ginger until fragrant and golden. Return shrimp along with sauce to wok and fry until shrimp are evenly coated and sauce is caramelized. Garnish with scallions.
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