Caramel shrimp PDF Print E-mail

Caramel Shrimp (Vietnam)

1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon flour
3 tablespoons vegetable oil
3 cloves garlic, minced
1/2 cup water
2 tablespoons granulated sugar
4 scallions (white part only), chopped
1 small onion, chopped
1 fresh red chile pepper, thinly sliced (optional
Freshly-ground black pepper, to taste
1 lime
Sprigs of cilantro (optional garnish)

In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper and flour. Set aside to marinate for 5 to 10 minutes.

In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown. Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink.

Add the water and sugar and simmer for 3 minutes.

Add the scallions and onion and stir-fry for 2 minutes.

Add the chile pepper, if desired, and black pepper to taste. Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter. Garnish with cilantro, if desired. Serve immediately.

Makes 4 to 6 servings.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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