Best 4 Thia Hot Lemongrass Shrimp Recipes
**Indulge in the Vibrant Flavors of Thia Hot Lemongrass Shrimp: A Culinary Journey Through Thailand's Aromatic Delicacy**
Embark on a culinary journey to the vibrant streets of Thailand and discover the tantalizing flavors of Thia Hot Lemongrass Shrimp. This delectable dish captures the essence of Thai cuisine, blending spicy, sour, and aromatic elements into a harmonious symphony of taste. Get ready to tantalize your taste buds with a symphony of flavors as you explore our carefully curated collection of Thia Hot Lemongrass Shrimp recipes.
**Aromatic Symphony of Herbs and Spices:**
Lemongrass, the star ingredient, infuses the dish with its distinctive citrusy and earthy notes. Combined with the fragrant kaffir lime leaves, galangal, and fiery chili peppers, this aromatic blend creates a captivating aroma that will transport you to the bustling markets of Thailand.
**Fiery Heat and Refreshing Sourness:**
The essence of Thia Hot Lemongrass Shrimp lies in its perfect balance of heat and sourness. Fresh lime juice and tangy tamarind paste add a refreshing contrast to the fiery kick of the chili peppers, creating a flavor profile that is both invigorating and addictive.
**Succulent Shrimp: The Star of the Show:**
Plump, succulent shrimp take center stage in this dish, absorbing the vibrant flavors of the marinade and becoming tender and juicy when cooked. Whether you prefer to grill, stir-fry, or steam your shrimp, each cooking method promises a unique textural experience.
**Versatile Accompaniments:**
Thia Hot Lemongrass Shrimp shines when paired with an array of accompaniments. Steamed jasmine rice provides a comforting base, while fresh vegetables like bell peppers, onions, and carrots add a colorful crunch. Don't forget the essential dipping sauces, such as sweet chili sauce or a tangy fish sauce, to enhance the flavors even further.
**A Culinary Journey Awaits:**
Our collection of Thia Hot Lemongrass Shrimp recipes offers a diverse range of culinary experiences. From classic street food-style stir-fries to elegant grilled variations, each recipe captures the authentic flavors of Thailand. Whether you're a seasoned home cook or just starting your culinary adventure, these recipes will guide you through the process of creating this tantalizing dish.
**Explore the Culinary Delights of Thia Hot Lemongrass Shrimp:**
Dive into the vibrant flavors of Thia Hot Lemongrass Shrimp and embark on a culinary journey through Thailand's aromatic cuisine. With our carefully curated collection of recipes, you'll discover the perfect balance of heat, sourness, and aromatic herbs and spices that make this dish a true delight.
THE BEST LEMONGRASS SHRIMP
Provided by Seonkyoung Longest
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet (possibly 12" skillet) over medium high heat; add butter, garlic, lemongrass, shallot and pinch of salt. Sauté for 5 to 6 minutes, stir occasionally.
- Meanwhile, mix fish sauce, honey, thai chili and black pepper in a small mixing bowl to make sauce. Set aside.
- Add the shrimp into the skillet, stir well so the shrimp will be coated evenly with the butter and aromatics. Spread the shrimp evenly as possible and cook for 2 minutes or until it's half way cooked through.
- Pour the sauce mixture and stir. Cook for additional 2 minutes or until shrimps are fully cooked. (adjust cooking time if you are using smaller size shrimp than U/15.) Remove from heat and serve immediately. Enjoy with my Garlic Noodle or Garlic Rice!
GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL
Steps:
- For sambal :
- Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients in processor. Using on/off turns, blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes. Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool. DO AHEAD:Can be made 1 day ahead. Cover sambal and chill.
- For marinade and shrimp:
- Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
- If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife. Place peeled or unpeeled shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
- Meanwhile, prepare barbecue (medium-high heat). Brush grill rack with oil. Grill shrimp until just opaque in center, 2 to 3 minutes per side. Transfer shrimp to platter. Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
- Ingredient tip:
- Unpeeled shrimp cook up more succulent and flavorful but are a bit messier to eat than peeled shrimp (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled shrimp that have already been deveined.
GINGER AND LEMONGRASS GRILLED SHRIMP
Provided by Food Network
Categories appetizer
Time 1h1m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high.
- In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
- Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
- Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.
SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP
You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.
Provided by Anya4405
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the dry end and a few top leaves of the lemongrass stem.
- Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
- Reserve.
- Bruise the chilies, cut them in half, scoop out and discard the seeds.
- Reserve the chilies.
- Bring the water to boil.
- Add lemongrass and ginger, and squeeze out half the lime into the water.
- Boil 2-3 minutes.
- Add fish sauce and chili-garlic paste.
- Cook for another minute.
- Add tomatoes and mushrooms.
- Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
- Squeeze the other half of the lime into the soup.
- Take off the heat.
- Add the chilies and let stand a few seconds, then add the shrimp.
- Garnish with cilantro and serve immediately.
- Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
- They do add flavour when left in the soup while you eat it.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the kitchen.
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Look for shrimp that are firm and have a bright, translucent color. Choose lemongrass stalks that are plump and green. And use fresh, fragrant herbs like cilantro and basil.
- Don't overcrowd the pan: When cooking the shrimp, don't overcrowd the pan. This will prevent them from cooking evenly. Cook the shrimp in batches if necessary.
- Don't overcook the shrimp: Shrimp cook very quickly, so be careful not to overcook them. Overcooked shrimp will be tough and rubbery. Cook the shrimp just until they are opaque and pink.
- Make sure the sauce is flavorful: The sauce is an important part of this dish. Make sure it is flavorful and well-balanced. Use a good quality fish sauce and add some fresh herbs and spices to taste.
Conclusion:
This Thai Hot Lemongrass Shrimp recipe is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The shrimp are cooked in a flavorful sauce made with lemongrass, chili peppers, and fish sauce. The dish is served over rice and garnished with fresh herbs. If you're looking for a new and exciting way to cook shrimp, this recipe is a great option.
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