Caramelized Lemongrass Shrimp

By norsegal8

Ingredients

• 2 pounds medium head-on shrimp in their shells
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons canola oil
• 2 shallots, thinly sliced into rings
• 2 Thai chiles, stemmed and halved on the diagonal
• 1/4 cup finely minced lemongrass
• 1 teaspoon minced garlic
• 2 inches by 1 inch piece fresh ginger, peeled and finely julienned
• 1 tablespoon roasted chili paste + 2 teaspoons roasted chili paste
• 1/2 cup caramel sauce
• 1/4 cup low sodium chicken broth or water

Details

Servings 6

Preparation

Step 1

1. To prepare the shrimp, using scissors, remove the sharp spike at the tail of each shrimp and the spike in the center of the head. Cut off the eyes and discard, then separate the heads from the body and reserve the head. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside.

2. Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine.

3. Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.

4. Serve directly from the clay pot, accompanied by steamed white rice.