VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
Provided by David Tanis
Categories dinner, lunch, noodles, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
- Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
- Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
- Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
- Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
- Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
- To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.
THE BEST LEMONGRASS SHRIMP
Provided by Seonkyoung Longest
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet (possibly 12" skillet) over medium high heat; add butter, garlic, lemongrass, shallot and pinch of salt. Sauté for 5 to 6 minutes, stir occasionally.
- Meanwhile, mix fish sauce, honey, thai chili and black pepper in a small mixing bowl to make sauce. Set aside.
- Add the shrimp into the skillet, stir well so the shrimp will be coated evenly with the butter and aromatics. Spread the shrimp evenly as possible and cook for 2 minutes or until it's half way cooked through.
- Pour the sauce mixture and stir. Cook for additional 2 minutes or until shrimps are fully cooked. (adjust cooking time if you are using smaller size shrimp than U/15.) Remove from heat and serve immediately. Enjoy with my Garlic Noodle or Garlic Rice!
GINGER AND LEMONGRASS GRILLED SHRIMP
Provided by Food Network
Categories appetizer
Time 1h1m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high.
- In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
- Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
- Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.
LEMONGRASS SHRIMP AND RICE
A very tasty copycat bowl from a popular Caribbean chain restaurant that includes shrimp, rice, snow peas, and edamame, flavored with lemongrass, lime, and coconut milk.
Provided by CRNAsarah
Categories Main Dish Recipes Bowls
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine coconut milk, lime juice, lime zest, lemon grass, garlic, and shallot in a blender. Puree until smooth.
- Refrigerate 1 1/4 cups of the puree for later use. Pour the rest into a large bowl; add shrimp. Cover and refrigerate until shrimp is marinated, 2 to 3 hours.
- Bring brown rice and water to a boil in a saucepan while shrimp marinate. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Heat olive oil in a skillet over medium-high heat. Add edamame and snow peas; saute until tender but still crispy, 3 to 5 minutes. Add the 1 1/4 cups of reserved puree and bring to a simmer.
- Add shrimp and marinade to the sauce in the skillet; cook until shrimp are firm and no longer pink, 8 to 10 minutes. Serve over the cooked rice.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 59.8 g, Cholesterol 172.6 mg, Fat 19.3 g, Fiber 4.5 g, Protein 26.6 g, SaturatedFat 13.3 g, Sodium 226.5 mg, Sugar 2.3 g
LEMONGRASS SHRIMP
Lemongrass Shrimp - the EASIEST and BEST shrimp stir-fry recipe ever, with lemongrass onion and hoisin sauce.
Provided by Rasa Malaysia
Categories Vietnamese Recipes
Number Of Ingredients 9
Steps:
- Heat up the wok with the oil. Add the onion, lemongrass, and bird's eye chilies into the wok and do a few quick stirs before adding the shrimp. Stir continuously until the shrimp is half-cooked, then add the hoisin sauce, fish sauce, water, stir to combine well. When the sauce starts to bubble and the shrimp is cooked, add the scallion into the wok, stir a few times, dish out and serve immediately with steamed rice.
Nutrition Facts : Calories 281 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 357 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 1471 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP
You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.
Provided by Anya4405
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the dry end and a few top leaves of the lemongrass stem.
- Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
- Reserve.
- Bruise the chilies, cut them in half, scoop out and discard the seeds.
- Reserve the chilies.
- Bring the water to boil.
- Add lemongrass and ginger, and squeeze out half the lime into the water.
- Boil 2-3 minutes.
- Add fish sauce and chili-garlic paste.
- Cook for another minute.
- Add tomatoes and mushrooms.
- Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
- Squeeze the other half of the lime into the soup.
- Take off the heat.
- Add the chilies and let stand a few seconds, then add the shrimp.
- Garnish with cilantro and serve immediately.
- Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
- They do add flavour when left in the soup while you eat it.
VIETNAMESE LEMONGRASS SHRIMP
This traditional recipe is quick and easy to make. The lemongrass-scented stir-fried shrimp makes a fine centerpiece to a wonderful salad or Asian style meal.
Provided by Member 610488
Categories Vietnamese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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LEMONGRASS CURRY WITH SHRIMP RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (18)Estimated Reading Time 1 minServings 4
- Process shallot, garlic, lemongrass, ginger, jalapeño, coriander, cumin, ½ cup cilantro, and 1 Tbsp. oil in a food processor in long pulses until a smooth paste forms.
- Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Cook paste, stirring constantly, until very fragrant and starting to brown on bottom of pan, about 5 minutes. Mix in miso and sugar, then whisk in coconut milk and ½ cup water. Bring to a simmer; season with salt and pepper. Reduce heat and simmer curry, stirring occasionally, until individual flavors mellow and come together to taste like more than the sum of their parts, 20–25 minutes. Taste curry and season with more salt and pepper if needed.
- Add shrimp to curry and simmer just until cooked through, about 3 minutes. Remove pan from heat and stir lime juice into curry.
- Divide rice among bowls, spoon curry over, and top with some cilantro. Serve with lime wedges for squeezing over.
LEMONGRASS AND GARLIC SHRIMP RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Calories 314 per servingServings 4
- Combine 1/4 cup sugar, canola oil, fish sauce, chopped lemongrass, and grated garlic in a food processor or mini chopper; process until the lemongrass is finely chopped. Transfer sugar mixture to a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 45 minutes.
- Remove shrimp from bag; discard marinade. Thread 6 shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack; grill 2 minutes on each side or until done.
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- In a food processor, combine the garlic, chiles, lemongrass, shallot and ginger and process to a paste. Scrape the paste into a bowl and stir in the fish sauce, sugar, lime juice, cilantro, coriander and pepper.
- Light a grill. Coat the shrimp with 2/3 cup of the marinade and let sit for 15 minutes. Thread the shrimp onto skewers and cook over a hot fire for about 2 minutes per side, using the remaining marinade for basting.
SPICY LEMONGRASS SHRIMP RECIPE: HOW TO MAKE SPICY ...
From recipes.timesofindia.com
Cuisine AsianTotal Time 30 minsCategory LunchCalories 276 per serving
- To prepare this recipe, first take the shrimp and peel and de-vein it and keep aside. Then take red onion and dice them, and finely chop garlic, ginger, coriander leaves, red chili and lemongrass. Keep aside to use later.
- Now, take a large saute pan and warm it on low flame, then, add oil to coat the whole bottom. When the pan is warm enough, add the red onions and cook till they turn soft. Then, add the ginger, garlic, red chili and lemongrass and cook for another 3-4 minutes.
- When the spices are cooked, turn the flame to medium and put the shrimp in the pan, tossing and stirring it for a minute. Add the salt and black pepper and cook until the shrimp turns pink and has cooked thoroughly. Transfer the shrimps to a plate and squeeze lemon over it. Garnish with coriander leaves and serve hot.
LEMONGRASS SHRIMP SKEWERS - LA GRILLE
From clubhouse.ca
Cuisine Asian OtherCategory Appetizers,EntreesServings 10
- Add all other ingredients, except the egg and lemongrass, and pulse another dozen times. Scrape mixture into a bowl.
- In another bowl, whisk the egg white until stiff peaks form. Slowly fold the whipped egg white into shrimp mixture, making sure not to overwork it.
- Place lemongrass skewers on parchment paper. Portion out approximately 1 ½ tbsp (22 mL) of the shrimp mixture around each piece of lemongrass in a sausage-like shape, about 2 ½-in (6 cm) long.
LEMONGRASS SHRIMP ON TOAST RECIPE - ZANG TOI | FOOD & WINE
From foodandwine.com
4/5 Total Time 45 minsServings 6
- In a mini processor, puree the nuts, shallots, garlic, chiles, lemongrass, ginger, lime juice and sugar. Transfer the paste to a bowl and stir in the coconut milk, pepper and 1/2 teaspoon of salt. Add the shrimp and turn to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.
- In a nonstick skillet, heat the oil. Add the shrimp and season with salt. Cook over moderately high heat until the shrimp are golden and just cooked through, 3 minutes. Spread each toast with crème fraîche and top with a shrimp. Garnish with cilantro and serve.
LEMONGRASS SHRIMP OVER RICE VERMICELLI & VEGETABLES RECIPE ...
From myrecipes.com
4.5/5 (9)Calories 423 per servingServings 8
- To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
- To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
- To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
- To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
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