I made this for Valentine’s Day. So delicious. Based on a recipe from The New York Times.
- 1 pound large shrimp, peeled and deveined
- Kosher salt and black pepper
- 1 tablespoon light brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon white vinegar
- 3 tablespoons roasted, salted peanuts, finely chopped
- 3 scallions, thinly sliced crosswise
- 1 tablespoon fresh lime juice
- ½ teaspoon red-pepper flakes
- Pat the shrimp very dry and lightly season with salt and pepper.
- In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
- Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.
Note: I used cooked shrimp so I only had to heat for a few minutes.
I used Rice Wine Vinegar.
I used a bit more nuts than what it calls for.
I used chopped red onion instead of scallions.
I used juice of one whole lime.
I served it with Curry Rice:
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tsp crushed ginger
- 1 tsp turmeric
- 2 tsp curry powder / Garam Masala
- 2 cups Jasmine / Basmati rice
- 4 cups stock / water
- 1 tsp salt
- 1 cup frozen peas (optional)
- Heat a tablespoon of oil in a medium-sized pot. Add the onion and saute until soft and translucent.
- Add the garlic, ginger and spices and cook for 30 seconds.
- Stir in the rice then pour in the water/stock and season with salt.
- Allow to simmer until most of the water has been absorbed then stir in the peas.
- Cover with a lid then turn the heat down to its lowest setting.
- Allow to cook gently for 5 minutes then turn the heat off and allow the rice to steam for 10 minutes.
- Once cooked, fluff with a fork, season to taste and serve.
- NOTE: I added some nuts and chopped red onion along with the peas.
Here Susan and I am about to enjoy the special dinner.