Caramelized Lemongrass Shrimp Recipes

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VIETNAMESE LEMONGRASS SHRIMP SALAD WITH VERMICELLI - BUN TOM XAO



Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao image

Make and share this Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

6 ounces shrimp, cleaned and deveined
2 stalks lemongrass
2 tablespoons peanut oil
4 cloves garlic, minced
1/8 teaspoon red pepper flakes (optional)
2 cups onions, cut into slivers
2 teaspoons fish sauce
1 teaspoon sugar
2 cups shredded iceberg lettuce
1 1/2 cups bean sprouts
1/2 cup cilantro, sprigs
1/2 cup basil sprig
4 tablespoons chopped peanuts
8 ounces rice vermicelli
1 -1 1/2 cup nuoc nam (Nuoc Cham (Vietnamese Spicy Fish Sauce))

Steps:

  • Bring water to a boil in a large pot; stir in vermicelli.
  • Cook until just tender and drain in colander.
  • Flatten lemongrass with cleaver and mince white part; discard rest.
  • Heat oil in wok; add garlic, lemongrass, and red pepper flakes.
  • Cook until lemongrass is slightly wilted.
  • Add onions and stir-fry until onions are tender.
  • Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.
  • For each salad place 1 cup of lettuce in bottom of bowl.
  • Top with 3/4 cup of bean sprouts.
  • Place half the cooked noodles over vegetables in bowl.
  • Top noodles with lemongrass shrimp and onions.
  • Garnish with peanuts.
  • Serve with a plate of cilantro sprigs and basil sprigs.
  • Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad.
  • Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.

Nutrition Facts : Calories 897.7, Fat 24.8, SaturatedFat 4, Cholesterol 135.7, Sodium 11939.5, Carbohydrate 130.6, Fiber 8.3, Sugar 19.4, Protein 39.2

VIETNAMESE LEMONGRASS SHRIMP



Vietnamese Lemongrass Shrimp image

This traditional recipe is quick and easy to make. The lemongrass-scented stir-fried shrimp makes a fine centerpiece to a wonderful salad or Asian style meal.

Provided by Member 610488

Categories     Vietnamese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
2 shallots, thinly sliced
1 garlic clove, minced
1 lb large shrimp, peeled and deveined
1 tablespoon fresh lemongrass, minced
2 cups white mushrooms, sliced
2 teaspoons fish sauce
1 teaspoon sugar
kosher salt, to taste

Steps:

  • In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
  • Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
  • Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.

VIETNAMESE CARAMELIZED LEMONGRASS SHRIMP



Vietnamese Caramelized Lemongrass Shrimp image

I have posted the recipe for the Vietnamese Caramel sauce. These are delicious and don't knock it till you try it. Sucking those shrimp heads are so tasty

Provided by barbara lentz

Categories     Seafood

Time 20m

Number Of Ingredients 11

1 lb head on shrimp
2 Tbsp vegetable oil
2 shallots sliced into rings
1/4 c lemongrass paste
4 clove garlic
1 inch piece ginger grated
1 Tbsp roasted chile paste
1/2 c vietnamese caramel sauce
1/4 c seafood or chicken stock
1 slice red jalapeno chile seeded and thinly sliced
handful fresh chives

Steps:

  • 1. To prepare the shrimp. With a pair of scissors cut the sharp spike off the tail and the head of the shrimp. Remove and discard the eyes. Cut the heads off the shrimp and reserve. Cut the shell off the shrimp and devein them. Set aside.
  • 2. In a large skillet add the oil. Add the shrimp heads, shallots, and red jalapeno chilies. Cook 30 seconds. Add the lemongrass, ginger, garlic and roasted chili paste and cook one more minute. Add the caramel sauce and the stock.
  • 3. Add the shrimp bodies and cook until the shrimps are plump and pink. Throw in the chives and stir. Serve
  • 4. Serve with the shrimp heads where you can suck the delicious juices and meat out of them.

DRUNKEN LEMONGRASS SHRIMP



Drunken Lemongrass Shrimp image

Make and share this Drunken Lemongrass Shrimp recipe from Food.com.

Provided by Izzy Knight

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

3/4 lb medium raw shrimp, shelled,and,deveined,tails left intact
1 tablespoon dry sherry
1 teaspoon cornstarch
1/4 teaspoon salt
1 tablespoon vegetable oil
4 shallots, peeled & halved
6 dried red chili peppers
2 stalks lemongrass, bottom 6 inches only,cut into 2 inch lengths,and crushed
1/4 cup fried garlic, slices
1 sprig cilantro
1/4 cup dry sherry
1 tablespoon lime, juice
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon fish sauce
1/2 teaspoon packed light brown sugar

Steps:

  • Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated.
  • Set aside for 10 minutes.
  • Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.
  • Place a wok over high heat until hot.
  • Add the oil, swirling to coat the sides.
  • Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds.
  • Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute.
  • Pour in the sauce; reduce the heat to low, cover and cook until the shrimp are cooked through and the shallots are tender, about 5 minutes.
  • Scoop into shallow bowl and garnish with the cilantro sprig.

Nutrition Facts : Calories 151.9, Fat 4.4, SaturatedFat 0.6, Cholesterol 107.3, Sodium 1457.1, Carbohydrate 11.3, Fiber 0.5, Sugar 1.2, Protein 13.5

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