Steamed Lemon Grass Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Leaving the tails on the shrimp contributes extra flavor to this Southeast Asian dish. Serve this with brown rice. Ingredients:
1 1/2 pounds unpeeled medium shrimp |
2 stalks lemon grass, split lengthwise |
2 cups yellow bell pepper strips |
1/2 cup (1-inch) diagonally sliced green onions |
1 tablespoon chopped peeled fresh ginger |
1 tablespoon chopped seeded serrano chile |
6 cilantro sprigs |
2 limes, sliced (about 10 slices) |
4 lime wedges |
Directions:
1. Peel the shrimp, leaving the tails intact. Cut 2 pieces of parchment paper to fit into each rack of a bamboo steamer. Top with lemon grass. Divide the shrimp, bell pepper, and next 5 ingredients (bell pepper through lime slices) between the two racks; cover with steamer lid.
2. Add water to a wok to a depth of 1 inch, and bring to a boil. Place steamer in wok; steam 7 minutes or until shrimp are done. Remove the shrimp mixture from steamer; discard parchment paper. Serve with lime wedges.
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