Shrimp in a Coconut, Ginger, and Lemongrass Broth (Emeril Lagasse)

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ready In: 45 Minutes

Servings: 4

Ingredients:

1 quart shrimp or fish stock

1 tablespoon minced garlic

2 tablespoons minced shallots

1 stalk lemon grass, finely sliced crosswise

1/4 cup julienned ginger

6 kaffir lime leaves, julienned

2 tablespoons thai fish sauce (nam pla)

2 tablespoons thai hot chile sauce (sriracha)

3 tablespoons light brown sugar

2 tablespoons fresh lime juice

1 (14-ounce) can unsweetened coconut milk

1 teaspoon salt

1 pound small peeled shrimp

1/4 cup chopped cilantro

2 tablespoons minced green onions

*available at specialty asian markets.

Directions:

1. Place all of the ingredients except shrimp, cilantro, and green onions in a medium pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes. Strain and return to the pot. Bring to a boil, add the shrimp and cook until the shrimp are firm and pink, 3 to 4 minutes. Stir in the cilantro and green onions, and serve.

By RecipeOfHealth.com