STEAMED SHRIMP WITH LEMON GRASS-COCONUT SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim ends from lemon grass, then bruise 3 stalks all over with back of a knife. Cut in half and place in saucepan with nam pla. Squeeze juice of 2 limes into pot, then toss in lime rinds. Top with shrimp, cover tightly, and turn heat to medium-high. Cook for 5 to 10 minutes, or until shrimp are pink and firm. Remove shrimp and chill.
- Remove hard outer layers from remaining lemon grass stalk and mince tender core; you will get about a teaspoon. Combine this with chili, coconut milk, sugar and saffron in a small saucepan over low heat. Cook, stirring occasionally, until mixture is a uniform yellow. Remove chili and chill. Cut remaining lime into wedges.
- Taste sauce and add salt if necessary. Serve cold shrimp topped with cold sauce and accompanied by lime wedges.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 11 grams, Sodium 2000 milligrams, Sugar 4 grams, TransFat 0 grams
LEMONGRASS COCONUT SHRIMP AND NOODLES PARCHMENT PACKS
Cooking tender shrimp and noodles inside a parchment packet with aromatic coconut, curry and lemongrass creates big flavor without much added fat or salt. When you cut open the paper, the escaping steam releases a wonderful fragrance.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book, then place 2 each on 2 rimmed baking sheets.
- Place the noodles in a large bowl and cover completely with warm water. Let sit for 5 minutes to soften, then drain well. Dry the bowl and return the noodles to it. Add the spinach and carrots and set aside.
- Whisk the coconut milk, curry paste, fish sauce, garlic, lime zest and juice, and brown sugar together in a medium bowl. Transfer 1/4 cup of this marinade to the noodles, season with 1/8 teaspoon salt and toss to coat. Add the shrimp to the remaining marinade and toss to coat.
- Divide the noodles and vegetables among the 4 sheets of parchment, placing on one side of the fold. Drizzle each serving with 2 tablespoons water. Top with the shrimp and drizzle with the remaining marinade. Smash the lemongrass with a mallet or other heavy item; place 2 pieces in each parchment pack.
- Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment pack puffs, about 12 minutes; the shrimp should be cooked through.
- Transfer each pack to a plate. Avoiding the hot steam, carefully cut open each pack and discard the lemongrass stalks. Serve with lime wedges.
Nutrition Facts : Calories 270, Fat 8 grams, SaturatedFat 6 grams, Cholesterol 145 milligrams, Sodium 1000 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 19 grams
BAMBOO PIPE STEAMED COCONUT SHRIMP
This easy recipe is packed full of flavor! My parents were in the Air Force, traveled through Asia for years and brought back tons of recipes. To this day, we still cook our shrimp with bamboo steamers because of the ease and richness of the flavor imparted.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak two 8-inch-long, 4 1/2-inch-wide bamboo steamer pipes in water for 15 to 20 minutes before using to prevent them from burning over an open fire. (See Cook's Note.) If the walls of the bamboo steamer pipes are at least 1 inch thick or if you are using a gas grill, this step is optional.
- Place the shrimp in a medium bowl and sprinkle with the salt. Mix in the coconut milk, rice wine vinegar, ginger, soy sauce, sesame oil, green onion, cilantro, lemongrass and red chile flakes.
- Prepare an open fire with grill grates or prepare a gas grill for 350 degrees F.
- Fill the bamboo pipes with the shrimp mixture. Ensure the liquid fills the bamboo pipes at least three-quarters of the way up. Place the bamboo pipes directly on the grill grates over the open fire or directly on the grates of a gas grill at 350 degrees F. Remove the bamboo pipes when the shrimp are cooked through, after about 30 minutes. Allow to rest for 5 minutes. Drain the liquid from the bamboo pipes and reserve for the guests to use for dipping or smothering. Serve the shrimp over your favorite side or steamed white 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.
SHRIMP AND VEGETABLES WITH COCONUT SAUCE
This curry is absolutely delicious! I serve this to guests often and it's always a big hit. It's a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.
Provided by Mrs.Robinson
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.
- Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.
Nutrition Facts : Calories 532 calories, Carbohydrate 67.6 g, Cholesterol 95.1 mg, Fat 22.4 g, Fiber 5.8 g, Protein 19.2 g, SaturatedFat 18.9 g, Sodium 179.8 mg, Sugar 11.2 g
STEAMED MUSSELS WITH CURRY AND LEMONGRASS
Categories Milk/Cream Appetizer Steam Quick & Easy Mussel Curry White Wine Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass. Using a slotted spoon divide mussels among 4 bowls.
- Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.
STEAMED SHRIMP WITH LEMONGRASS-COCONUT SAUCE
Steps:
- Trim the ends from the lemongrass, then bruise one of the stalks all over with the back of a knife. Cut it in half and put the halves in the bottom of a saucepan with the nam pla. Squeeze the juice of one of the limes into the pot, then throw the lime halves in there. Top with the shrimp, cover tightly, and turn the heat to medium-high. Cook for 5 to 10 minutes, or until the shrimp are pink and firm. Remove the shrimp and chill.
- Remove the hard outer layers from the remaining lemongrass stalk and mince the tender core; you won't get much more than a teaspoon or two. Combine this with the chile, coconut milk, sugar, and saffron in a small saucepan over low heat. Cook, stirring occasionally, until the mixture is a uniform yellow. Remove the chile and chill. Cut the remaining lime into wedges.
- Taste the sauce and add a little salt if necessary. Serve the cold shrimp topped with the cold sauce and accompanied by lime wedges.
- Coconut Milk
- Although canned coconut milk is perfectly convenient, making coconut milk at home is easy and will contain no preservatives: Combine 2 cups of water and 2 cups dried unsweetened shredded or grated coconut in a blender. Use a towel to hold the lid on tightly and turn the switch on and off a few times quickly to get the mixture going. Then blend for about 30 seconds. Let rest for 10 minutes. Pour the milk through a strainer. This will be fairly thick. If you need more milk, just pour additional water through the coconut, up to another cup or two. Press the coconut to extract as much liquid as possible. Use immediately or freeze indefinitely.
- Shrimp
- Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
- There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
- On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.
SHRIMP WITH COCONUT MILK SAUCE
Easy, healthy, yummy seafood recipe. I grew up eating a lot of seafood cooked in a many different ways. Cooking them with coconut is a favorite savory treat. You can make this as spicy as you want by adding green peppers like anaheim or jalapeno peppers. You can omit the vegetables or add more that you like. The coconut milk and seasonings are strong enough flavor to carry this dish. If I am feeling lazy, I even skip the saute step.
Provided by richir
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash seafood, drain.
- In a large pan, saute garlic, onion and ginger in oil.
- Add in all ingredients except seafood and vegetables.
- Wait for he mixture to thicken at about 1/3 its original volume before adding seafood. At this point the coconut milk is starting to be oily and sweeter.
- Add seafood and vegetables.
- Let sauce come to a boil again then simmer for 2 minutes or until seafood is cooked.
- Add celery leaves at last minute.
- Serve with rice.
Nutrition Facts : Calories 219, Fat 12.7, SaturatedFat 9.4, Cholesterol 142.9, Sodium 668.9, Carbohydrate 7.6, Fiber 1.2, Sugar 1.6, Protein 17.2
More about "steamed shrimp with lemon grass coconut sauce food"
COCONUT MILK-LEMONGRASS SHRIMP - NOBLE PIG
From noblepig.com
THAI SHRIMP-AND-COCONUT SOUP WITH LEMONGRASS …
From delish.com
SEARED SHRIMPS WITH COCONUT LEMONGRASS SAUCE - SIDECHEF
From sidechef.com
LEMONGRASS CURRY WITH SHRIMP RECIPE | BON APPéTIT
From bonappetit.com
STEAMED LEMON GRASS SHRIMP RECIPE | MYRECIPES
From myrecipes.com
THE BEST LEMONGRASS SHRIMP RECIPE & VIDEO
From seonkyounglongest.com
OLD BAY® STEAMED SHRIMP WITH COCKTAIL SAUCE
From mccormick.com
COCONUT–LEMON GRASS SHRIMP WITH RICE
From 177milkstreet.com
COCONUT SHRIMP WITH LEMONGRASS CHILI DIP - KITCHEN …
From kitchenstories.com
CAMBODIAN LEMONGRASS SHRIMP - RASA MALAYSIA
From rasamalaysia.com
STEAMED HERBED SHRIMP IN COCONUT MILK - FOOD & WINE
From foodandwine.com
FEATURED RECIPE: STEAMED SHRIMP WITH LEMON GRASS …
From archive.nytimes.com
STEAM SHRIMP WITH GARLIC (蒜蓉粉絲蒸蝦) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
HOW TO MAKE DELICIOUS STEAMED SHRIMP WITH LEMONGRASS
From reddyclaws.com
STEAMED SHRIMP WITH LEMON GRASS - THE WASHINGTON POST
From washingtonpost.com
SHRIMP IN COCONUT CREAM SAUCE (COCONUT JINGA) — PATAKS
From pataks.ca
SEA BASS STEAMED WITH LEMONGRASS AND CHILE-COCONUT BROTH
From cookstr.com
THAI LEMON-LIME SHRIMP RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMONGRASS COCONUT NOODLES WITH SHRIMP | FOODING WORLD
From foodingworld.com
CARAMELIZED LEMONGRASS SHRIMP - THE FRANGLOSAXON COOKS
From franglosaxon.com
10 BEST SHRIMP STIR FRY WITH COCONUT MILK RECIPES - YUMMLY
From yummly.com
SHRIMP IN CHILE-LEMONGRASS SAUCE - RECIPE - FINECOOKING
From finecooking.com
SPICY LEMONGRASS SHRIMP WITH COCONUT RICE - COOKING THERAPY
From cooking-therapy.com
STEAMED SHRIMP WITH LEMONGRASS-COCONUT SAUCE RECIPE | EAT YOUR …
From eatyourbooks.com
BAKED THAI COCONUT SHRIMP WITH LEMONGRASS GUACAMOLE.
From halfbakedharvest.com
STEAMED COCONUT-SHRIMP | VAHREHVAH
From vahrehvah.com
COCONUT SHRIMP WITH LEMON MARMALADE SAUCE - BINKY'S CULINARY …
From binkysculinarycarnival.com
LEMONGRASS SHRIMP (EASY RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
LEMONGRASS COCONUT RICE RECIPE - FOOD NEWS
From foodnewsnews.com
STEAMED SHRIMP WITH LEMONGRASS-COCONUT SAUCE - PLAIN.RECIPES
From plain.recipes
STEAMED SHRIMP WITH LEMON GRASS-COCONUT SAUCE - DINING AND …
From diningandcooking.com
STEAMED SHRIMP WITH GARLIC | MISS CHINESE FOOD
From misschinesefood.com
BAKED MAHI MAHI & SHRIMP WITH LEMONGRASS COCONUT CREAM SAUCE
From thedesignfoodie.com
LEMONGRASS COCONUT NOODLES WITH SHRIMP - GIMME …
From gimmesomeoven.com
THAI SHRIMP-AND-COCONUT SOUP WITH LEMONGRASS - FOOD & WINE
From foodandwine.com
LEMONGRASS AND GARLIC SHRIMP RECIPE | MYRECIPES
From myrecipes.com
STEAMED SHRIMP WITH LEMONGRASS-COCONUT SAUCE RECIPE | EAT YOUR …
From eatyourbooks.com
SHRIMP WITH LEMONGRASS, LIME, CILANTRO SAUCE | MY DELICIOUS BLOG
From mydeliciousblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love