Shrimp in Chile-Lemongrass Sauce

Shrimp in Chile-Lemongrass Sauce
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  • 1 pound large shrimp (26-30 per pound), shelled, deveined, rinsed, and patted dry
  • 1 Tbs. chopped fresh ginger
  • 4 to 5 cloves garlic, coarsely chopped
  • 4 large shallots, coarsely chopped
  • 1 tsp. fish sauce
  • 2 tsp. slivered almonds
  • 2 fresh red Fresno chiles or red jalapeños, seeded and sliced
  • + 9 more ingredients
    • 2 Tbs. fresh lime juice
    • 1 large dried New Mexico or California red chile
    • 2 dried chiles de árbol or cayenne chiles
    • 2 small tomatoes, cored and cut through the stem end into 8 wedges
    • 1/3 cup corn oil or vegetable oil
    • 2 stalks fresh lemongrass
    • 2 Tbs. granulated sugar
    • 1 medium onion, halved through the stem and cut lengthwise into ½-inch slices
    • 1 tsp. kosher salt

Cut all the dried chiles into 4 or 5 pieces each with scissors; shake out the seeds. Put the chiles in a small saucepan and cover with water. Bring to a boil and reduce the heat, simmering until the chiles are soft and flexible, about 3 minutes. Drain the chiles, reserving the water. Put the chil...

View full recipe at Fine Cooking


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