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Vietnamese Garlic Butter Shrimp Recipe By Saman Hoseini

This is a variation on several Tom Xao Bo recipes I’ve come across, best suited for a quick sauté. If you do have the chance to grill these instead, you can just add the sugar to the marinade, and keep the shrimp shells on.

Chris, Peter and I devoured these with Jura whites… though it will be just as pleasurable with Haarmeyer’s St.Rey En Foudre Chenin, or Vouvray from Alexandre Giquel. 

Serves three hungry lads (or lasses).

Ingredients:

  • 1lb Gulf shrimp (16-20 count), peeled & deveined
  • 4 cloves garlic (remove the germ)
  • ½ tsp white peppercorn
  • 1 stalk of lemongrass, minced
  • 1 long green pepper, deseeded and minced
  • 1 tbsp Red Boat fish sauce
  • 1 tbsp white sugar
  • 1 tbsp water
  • 4 tbsp butter

Method:

Step 1: Crush garlic, peppercorns, and lemongrass together in a mortar & pestle. Combine in a bowl, with the green pepper and fish sauce. Add shrimp and stir thoroughly to combine, let sit for about 15 minutes in the fridge to marinate.

Step 2: In 10” non-stick skillet over medium heat, add the sugar and water, stirring together for several minutes until the sugar melts, and keep stirring until it turns to caramel (brown, not black!), then stir in half the butter, until it smells nutty (browned), raise the heat to medium-high and add the marinated shrimp.

Step 3: Spread the shrimp evenly (single layer) across the pan, and give it at least 2 minutes to brown, flip the shrimps, add the rest of the butter, lower the heat to medium, and simmer until just cooked through. Serve immediately with some toasted baguette, and garnish with sliced scallions and/or cilantro if you’ve got them.

By Saman Hosseini
This is a variation on several Tom Xao Bo recipes I’ve come across, best suited for a quick sauté. If you do have the chance to grill these instead, you can just add the sugar to the marinade, and keep the shrimp shells on.

Chris, Peter and I devoured these with Jura whites… though it will be just as pleasurable with Haarmeyer’s St.Rey En Foudre Chenin, or Vouvray from Alexandre Giquel. 

Serves three hungry lads (or lasses).

Ingredients:

  • 1lb Gulf shrimp (16-20 count), peeled & deveined
  • 4 cloves garlic (remove the germ)
  • ½ tsp white peppercorn
  • 1 stalk of lemongrass, minced
  • 1 long green pepper, deseeded and minced
  • 1 tbsp Red Boat fish sauce
  • 1 tbsp white sugar
  • 1 tbsp water
  • 4 tbsp butter

Method:

Step 1: Crush garlic, peppercorns, and lemongrass together in a mortar & pestle. Combine in a bowl, with the green pepper and fish sauce. Add shrimp and stir thoroughly to combine, let sit for about 15 minutes in the fridge to marinate.

Step 2: In 10” non-stick skillet over medium heat, add the sugar and water, stirring together for several minutes until the sugar melts, and keep stirring until it turns to caramel (brown, not black!), then stir in half the butter, until it smells nutty (browned), raise the heat to medium-high and add the marinated shrimp.

Step 3: Spread the shrimp evenly (single layer) across the pan, and give it at least 2 minutes to brown, flip the shrimps, add the rest of the butter, lower the heat to medium, and simmer until just cooked through. Serve immediately with some toasted baguette, and garnish with sliced scallions and/or cilantro if you’ve got them.