Shrimp in Chile-Lemongrass Sauce

Photo by www.finecooking.com
Ingredients
- 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...
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