Shrimp and Onion Simmered in Caramel Sauce
By á-167595
Ingredients
- 1 cup sugar
- 2 pounds medium or large shrimp, peeled and deveined
- Salt
- 2 tablespoons fish sauce
- 1 yellow onion, thinly sliced
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 scallions, thinly sliced
- Cooked rice for serving
- 1 lime, cut into wedges, for serving
Details
Preparation
Step 1
Make caramel sauce:
Choose a small, heavy saucepan and fill sink with enough cold water to come halfway up the sides of pan. Dry pan. Combine 1/4 cup water and the sugar in pan and heat to bubbling over medium-low heat, stirring occasionally with a metal spoon. After 2 minutes, stop stirring and let cook undisturbed. Bubbles will form over surface and mixture will become clear.
Step 1 After about 15 minutes' cooking, mixture will begin to turn golden and then quickly darken; watch closely. When reddish on top and inky dark brown (like black coffee) underneath, quickly stop cooking by placing saucepan in cold water. Add 1/2 cup water; mixture will bubble furiously and seize up (it will dissolve again). Return saucepan to medium heat and stir until smooth. Pour into heatproof container such as a glass jar and let cool at least 10 minutes before using.
Step 2 Place shrimp in colander and toss with 1 tablespoon salt. Rinse immediately with lots of cold water and drain well.
Step 3 In medium pot, combine shrimp, 1/8 teaspoon salt, fish sauce and 3 tablespoons caramel sauce (remainder can be tightly covered and refrigerated indefinitely) and bring to a simmer over high heat. Add onion and pepper, stir, and boil uncovered 10 to 14 minutes more, until sauce is thick. Shrimp and onions will give off lots of liquid; cook at a strong boil to concentrate flavors (add a little water if sauce seems to thicken too quickly).
Step 4 Turn off heat, stir in oil, and taste for salt and pepper. Transfer to serving bowl, scatter with scallions, and serve over plain rice, with lime wedges.
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