Caramelized Lemongrass Shrimp

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves: 4

INGREDIENTS
1 lb. head on medium shrimp
3 tablespoons white sugar
4 tablespoons coconut oil
4 stalks fresh lemongrass, peeled & minced
2 shallots, sliced thinly
2 tsps. garlic minced
1 tsp. roasted red chili paste
2 Thai chiles, sliced open & seeds removed
3 tablespoons ginger, peeled & julienned
3 tablespoons fish sauce
pinch of black pepper

INSTRUCTIONS
Peel & devein shrimp, reserve heads.
Remove outer layer from lemongrass stalks, cut off bottom stem end and mince finely the bottom 4 or 5 inches.
Caramelize sugar by putting it into the pan over medium heat and swirling it a bit till it’s caramel colored, then add the oil.
Add shallot, garlic, & shrimp heads and cook until fragrant, about a minute.
Stir in lemongrass, chiles, chili paste & ginger and cook for about 30 seconds.
Add fish sauce & black pepper & cook for 3 to 5 minutes, covered.
Add the shrimp, stir well, cover and cut the heat off. The shrimp should be fully done about 5 minutes later.

From franglosaxon.com