Best Caramelized Lemongrass Shrimp Recipes

Vietnamese Caramelized Lemongrass Shrimp image

Provided by barbara lentz

Categories Seafood

Time 20m

Number Of Ingredients 11

1 lb head on shrimp
2 Tbsp vegetable oil
2 shallots sliced into rings
1/4 c lemongrass paste
4 clove garlic
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

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 Shrimp image

Provided by Brookelynne26

Categories Vietnamese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs light brown palm sugar, chopped into pieces
2 1/2 cups fish sauce
1/4 teaspoon fresh ground black pepper
2 tablespoons canola oil or 2 tablespoons vegetable oil
2 shallots, thinly sliced into rings
2 Thai chiles, stemmed and halved on the diagonal
1/4 cup finely minced lemongrass
1 teaspoon minced garlic
2 inches by 1 inch piece fresh ginger, peeled and finely julienned
1 tablespoon roasted chili paste
2 teaspoons roasted chili paste
1/2 cup caramel sauce (see recipe)
1/4 cup low sodium chicken broth or 1/4 cup water

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