LEMONGRASS SHRIMP OVER RICE VERMICELLI AND VEGETABLES

Lemongrass Shrimp over Rice Vermicelli and Vegetables image

Provided by dicentra

Categories Vietnamese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 22

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1/3 cup Thai fish sauce
1/4 cup sugar
2 tablespoons finely chopped peeled fresh lemongrass
1 tablespoon vegetable oil
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 cup fresh lime juice
3/4 cup shredded carrot
1/2 cup sugar
1/4 cup Thai fish sauce
2 garlic cloves, minced
2 Thai red chili peppers, seeded and minced
1/4 cup vegetable oil
3/4 cup thinly sliced shallot
8 ounces rice vermicelli
3 1/2 cups shredded boston lettuce, divided
2 cups fresh bean sprouts, divided
1 3/4 cups shredded carrots, divided
1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
cooking spray
1/2 cup chopped of fresh mint
1/2 cup dry-roasted unsalted peanuts, finely chopped

Steps:

To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown.
Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes.
Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
To cook shrimp, prepare the grill to medium-high heat.
Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.

Nutrition Facts : Calories 393.1, Fat 13.8, SaturatedFat 1.9, Cholesterol 42.9, Sodium 1754.4, Carbohydrate 59.2, Fiber 3.8, Sugar 24.5, Protein 11.5