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.
SHRIMP AND LEMONGRASS SOUP
I love Thai food and am rarely disappointed when I make it at home. This recipe calls for galanga, but as I can never find it, substitute ginger for a just-as-good taste.
Provided by meedeeter
Categories Asian
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large serving bowl combine the lime juice and green onions. Place this bowl by the stove, along with a small bowl containing the chopped cilantro.
- In a medium saucepan, combine the chicken broth, lemongrass, and galanga. Bring to a boil over medium-high heat and cook for 3 to 4 minutes. Add the shrimp to the broth and cook 2 to 3 minutes more, until the shrimp are cooked.
- Stir in the fish sauce and remove from heat. Pour the lime juice and green onions into the saucepan and stir well. Sprinkle with the chopped cilantro and serve hot.
- Serve with rice if desired.
Nutrition Facts : Calories 99.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 86.4, Sodium 1356.4, Carbohydrate 3.3, Fiber 0.5, Sugar 1.3, Protein 16
HOT-AND-SOUR SHRIMP AND LEMON GRASS SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
- Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 2 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1652 milligrams, Sugar 2 grams, TransFat 0 grams
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SHRIMP & VEGETABLE SOUP WITH LEMONGRASS & LIME
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Cuisine ThaiCategory Lunch,DinnerServings 8Total Time 48 mins
- Heat oil in a large nonstick soup pot over medium-high heat. Add onion and mushrooms; cook, stirring frequently, until beginning to soften, 3 to 5 minutes. Add garlic, ginger, lemongrass, and sambal oelek; cook, stirring a few times, 1 minute.
- Add red pepper, broth, water, and water chestnuts; increase heat to high and bring to a boil. Reduce heat to medium-low; bring to a simmer. Add bok choy and shrimp; cook until shrimp are pink and cooked through, 4 to 5 minutes.
- Stir in soy sauce, lime juice, and fish sauce; serve garnished with scallions, cilantro, and lime wedges.
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- In a blender, combine the chiles, lemongrass, garlic, ginger, shallot and 1/4 cup of water and puree until smooth.
- In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1 1/2 cups of water and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.
- Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve.
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