Spicy Shrimp Simmered in Basil

By Kiwi

Unlike a traditional stir-fry, this dish is cooked over medium heat to allow the aromatics
to infuse the cooking oil with loads of flavor. Basil and fish sauce are both added at the
beginning and the end of cooking to build a great depth of flavor in this Thai-style dish. If
you're using Thai chiles which are extremely hot, you can reduce the heat by removing
the seeds before adding them to this dish.
From Sur la table cooking class
Yield: 4 servings

Ingredients

• 1 pound medium shrimp, peeled and deveined, chopped into 1/2 inch pieces
• 2 tablespoons fish sauce, divided, plus more as needed
• 3 tablespoons lime juice, divided, plus more as needed
• 6 tablespoons vegetable or canola oil
• 2 medium shallots, peeled and thinly sliced
• 4 cloves garlic, peeled and finely minced
• 6 kaffir lime leaves, roughly chopped
• 1 to 2 Thai red chiles or 2 serrano chiles, stems trimmed, thinly sliced
• 1 large bunch Thai or sweet basil, stems removed, divided
• 3 tablespoons firmly packed palm sugar or light brown sugar, plus more as needed

Preparation

Step 1

Place shrimp, 1 tablespoon fish sauce, and 1 tablespoon lime juice into a medium mixing bowl and toss to coat. Cover and refrigerate shrimp for 10 minutes.

Place oil in a large skillet and heat over medium heat. Add shallots, garlic, lime leaves, chiles and 2/3 of the basil leaves and cook, stirring frequently, until shallots are golden brown, about 8 to 10 minutes.

Increase heat to medium-high, add shrimp and cook, stirring frequently, until no longer pink, about 3 to 4 minutes. Stir in remaining 1 tablespoon fish sauce, remaining 2 tablespoons lime juice, and palm sugar and stir to combine. Add remaining basil and cook, stirring constantly, until basil wilts, about 1 minute. Taste and season with additional fish sauce, lime juice, and palm sugar as desired. Serve immediately over steamed Jasmine rice as desired.