Drunken Lemongrass Shrimp Recipes

DRUNKEN SHRIMP

Steps:

• In a large skillet, melt the butter over medium-high heat.
• Add the shallots and cook until soft, about 2 minutes.
• Add the garlic& ginger, then saute for 1 minute.
• Add the shrimp, Essence, salt, lemon juice,& whiskey to the pan and cook until the shrimp are pink.
• (about 2 minutes).
• Remove the shrimp from the pan with a slotted spoon and keep warm.
• Add the honey& cream to the pan and cook until thickened.
• Return the shrimp to the pan and stir well to coat.
• Serve immediately alone or over a bed of noodles or rice.

DRUNKEN LEMONGRASS SHRIMP

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.

DRUNKEN SHRIMP

Steps:

• Combine sherry, 2 ts cornstarch and 1/2 ts sugar in a medium bowl; stir in shrimp until well coated. Cover and refrigerate for 30 minutes.
• Meanwhile combine soy sauce, water, vinegar and remaining cornstarch and sugar; set aside.
• Heat oil in wok over high heat; add green onions, ginger and garlic and stir fry for 30 seconds.
• Add shrimp and stir fry for 3 minutes or until pink.
• Pour in soy sauce mixture; cook and stir until sauce thickens.
• Garnish as desired.

DRUNKEN SHRIMP

Steps:

• Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• Mix all ingredients in a small bowl. Cover and refrigerate until use.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
• Yield: 3 1/2 cups

VIETNAMESE LEMONGRASS SHRIMP

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.