Shrimp and Caramel Sauce

By franny-2

This recipe is a take on the caramelized dishes served in many of the Asian restaurants in Australia. Serve the shrimp with the dipping sauce or wrap in lettuce leaves to make little packages. I usually let people make their own.

Ingredients

• 1 lb (500 g) large shrimp
• 2 tbsp (25 mL) lime juice
• 2 tbsp (25 mL) fi sh sauce
• 2 tsp (10 mL) sugar
• Freshly ground black pepper
• CARAMEL BASE
• 1/4 cup (50 mL) sugar
• 1/2 cup (125 mL) water
• SAUCE
• 1 tbsp (15 mL) vegetable oil
• 2 tsp (10 mL) chopped garlic
• 2 tbsp (25 mL) fi sh sauce
• 1 tbsp (15 mL) lime juice
• 1/2 tsp (2 mL) grated lime rind
• 1 tsp (5 mL) Asian chili sauce
• 1 tsp (5 mL) sugar
• GARNISH
• Boston or iceberg lettuce leaves

Preparation

Step 1

1. Season shrimp with lime juice, fish sauce, sugar and pepper. Reserve.

2. Add sugar and ¼ cup (50 mL) water to heavy pot over medium heat. Heat slowly until it begins to caramelize, about 5 minutes. When caramel is a medium-brown, carefully stir in remaining water and cook for 1 minute longer or until sauce is thickened. Stir in oil, garlic, fi sh sauce, lime juice, lime rind, chili sauce and sugar, and return to a boil. Boil for 2 minutes or until sauce has thickened and flavours have combined. Set aside.

3. Place shrimp on lemon grass or wooden skewers, skewering shrimp in 2 places to prevent them turning around. Put about 3 on each skewer.

4. Preheat grill to high.

5. Grill shrimp for 2 minutes a side or until pink and curled. Let cool to room temperature.

6. Serve shrimp with lettuce and sauce for dipping.