STEAMED SHRIMP WITH LEMON GRASS-COCONUT SAUCE

Steamed Shrimp With Lemon Grass-Coconut Sauce image

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 stalks lemon grass
2 tablespoons nam pla (Asian fish sauce)
3 limes
2 pounds peeled shrimp
1 dried chili
1 cup coconut milk
1 tablespoon sugar
1 large pinch saffron or 1 teaspoon turmeric or curry powder
Salt

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