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.
- 4
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.
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