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Shrimp with Lemon Grass




Source of Recipe


Mark Bittman in the NY Times


Recipe Introduction


I was looking for something easy to make the other night with what I had on hand. I had some Penzey's dried lemongrass which I haven't used a lot and some shrimp in the freezer. I Googled 'shrimp' + 'lemongrass' + 'fish sauce' and this recipe came up. I had to wing it a bit, because I didn't have any limes - I deglazed with lime juice and has to 'guesstimate' the lemongrass since I had dried, not fresh. But it was really delicious. I used half soy and half fish sauce. Fish sauce is one of our favorite condiments now and I think that this could have used half again as much. I didn't end up needing any of the stock.





List of Ingredients




2 tablespoons peanut or canola oil
1 1/2 pounds shrimp, peeled
1 tablespoon minced lemon grass, minced very fine
1 teaspoon minced garlic
1 teaspoon minced lime zest or lime leaves
1/2 cup chicken, fish or shrimp stock, or water (if necessary)
2 tablespoons soy sauce or fish sauce (nam pla)
Freshly ground black pepper



Recipe



Heat a 10-12-inch skillet over medium high heat. Add shrimp. Cook, without stirring for about 2 minutes. Add lemongrass, garlic and lime. If the mixture seems dry, add some stock. Add the soy sauce and/or fish sauce and pepper and cook for approximately 30 seconds more.

Serves 4