I’m trying to add a bit more diversity in our dinners and tonight I made a dish I remember my dad making when I was younger. Nothing says easy to me more than a quick shrimp saute. The key to this dish is getting the sauce correct. My dad would make this using shrimp with the head and shell still on. I remember how much fun it was getting my fingers sticky and enjoying the delicious sauce! But for this version, I decided to remove the head and peel the shrimp.
Serving Size: 4
Cook Time: 10 minutes
2 pounds large shrimp, peeled and deveined (or shell and head left on)
1/2 cup fish sauce
1/2 cup cane sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 shallot, thinly sliced into rings
2 Thai chiles, stemmed and halved on the diagonal
1/4 cup finely minced lemongrass
1 teaspoon minced garlic
1/4 cup water
In a small sauce pan over medium heat, combine the fish sauce and sugar. Stir gently until all the sugar has dissolved. Remove from heat and set aside.
Sprinkle the black pepper over the shrimp and toss well. In a high sided skillet, pour oil and heat over medium heat. Add the shallots and chiles, cook, stirring constantly, about 30 seconds, until fragrant. Add the lemongrass and garlic and stir and allow to cook about another minute. Add the fish/sugar sauce and water, stir well and allow to come to a boil.
Add the shrimp, stir to coat well. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.
Serve with a warm bowl of brown rice and enjoy.