Caramel Shrimp (Vietnamese Tom Rim)
Need a gluten free and pescatarian main course? Caramel Shrimp (Vietnamese Tom Rim) could be an outstanding recipe to try. One serving contains 955 calories, 104g of protein, and 23g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 1. From preparation to the plate, this recipe takes approximately 45 minutes. If you have pepper, pepper, sugar, and a few other ingredients on hand, you can make it. It is a pricey recipe for fans of Vietnamese food.
Instructions
Add 1 lb fresh water prawn or shrimp, 1 shallot (finely chopped), 1 bunches of scallion, 1 tablespoon fish sauce and 1/2 teaspoon black pepper in a mixing bowl and allow to marinate.In a wok or small pan, add 2 soup spoons of cooking oil and allow the oil to get hot.
Add the sugar and with a spatula stir the sugar in oil so that the caramel sauce is not congested into a clump. Once the sugar and oil take on a caramel color, set aside.In a wok or skillet, heat 2 tablespoons of cooking oil and add the prawn and saute them for 2 minutes.
Add the caramel sauce and with your spatula saute everything together until the prawn turns pink all around and the juices have seem to have been sucked up by the shrimp.
Serve immediately.Catherine Thai of Cat Restaurant in Little Saigon also provided me with her award-winning caramel shrimp recipe. Here you go.Caramelized Spotted Prawns in Clay Pot:To make the caramel sauce, put sugar in a small pan, spread to an even layer. Cook at medium heat (without stirring) until the sugar starts melting. Now, you can start stirring the sugar and keep cooking until this turns into a dark amber color. Turn off heat.Note that the sugar will continue to turn a darker color.Wait for about 30 seconds to one minute before adding the 2 tablespoons of water. Be careful as this will splatter. Turn the heat back on and cook at low heat until the caramel dissolves.
Put the shells in a small pan and add a few tablespoons of water. Boil for a few minutes at high heat then discard the shells. Continue boiling to reduce the stock to about one tablespoon.
Heat oil in a wok at high heat.
Add shallot and garlic; saut until fragrant.
Add the shrimp and brown quickly.
Add the stock, fish sauce, caramel sauce, salt, and sugar. Cook until the shrimp is done and the sauce thickens, about 4 to 5 minutes.
Add the scallions, stir, and turn off heat.
Sprinkle on some black pepper and serve with steamed rice.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.