Aug 6, 2010

vietnamese shrimp

this is one of those fast, easy summer suppers that still has a lot of flavor and interest. somewhat kid friendly. my daughter does not like shrimp, so we cook some tofu for her the same way. she loves it. this dish works quite well with scallops or cleaned squid also.

vietnamese shrimp
1 pound medium to large shrimp, shelled, deveined
3 scallions, chopped
2 cloves garlic, chopped
1 large shallot, chopped
2 TBSP minced cilantro stems
1/4 cup fish sauce
2 TBSP brown sugar or agave nectar
2-3 limes, cut into wedges
handful of cilantro leaves

mix fish sauce and sugar or agave nectar together. saute garlic, shallot, scallions, cilantro stems for 1 minute on very high heat. add shrimp, stir, add fish sauce mixture. throw in half the cilantro leaves. continue to saute until shrimp is just cooked, another minute or two at most. remove from heat. squeeze 1 of the limes over the shrimp. sprinkle on the cilantro leaves. stir. serve immediately with some jasmine rice, lime wedges and maybe a cool cucumber salad. so fast.

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