VIETNAMESE CARAMELIZED LEMONGRASS SHRIMP

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.