Vietnamese-Style Caramel Shrimp

Name: Vietnamese-Style Caramel Shrimp
Cook time: 25 min
Total time: 25 min
Ingredients: ¼ cup white sugar; 3 tablespoons fish sauce; 1-2 Fresno OR serrano chilies, stemmed and sliced into thin rings; 2 medium shallots, thinly sliced OR 4 medium garlic cloves, minced OR both; 2 teaspoons finely chopped fresh ginger OR 1 lemon grass stalk, trimmed to the bottom 6 inches, bruised OR both; Ground black pepper; 1½ pounds extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveined; Optional garnish: Sliced scallions OR lime wedges OR both

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Cook Time: 25 minutes

Total: 25 minutes

Servings: 4

Ingredients

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¼ cup white sugar3 tablespoons fish sauce1-2 Fresno OR serrano chilies, stemmed and sliced into thin rings2 medium shallots, thinly sliced OR 4 medium garlic cloves, minced OR both2 teaspoons finely chopped fresh ginger OR 1 lemon grass stalk, trimmed to the bottom 6 inches, bruised OR bothGround black pepper1½ pounds extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveinedOptional garnish: Sliced scallions OR lime wedges OR both

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Instructions

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In a 12-inch skillet, combine the sugar and 2 tablespoons water. Cook over medium-high, occasionally swirling the pan, until the caramel is mahogany in color and smokes lightly. Off heat, add the fish sauce. Bring to a boil, stirring to dissolve any clumps, then add the chilies, shallots, ginger and ½ teaspoon pepper. Bring to a simmer and cook, stirring, for about 30 seconds. Add the shrimp and cook over high, stirring, just until opaque. Remove and discard the lemon grass, if used.