Shrimp In Caramel Sauce - {Tom Kho}

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Medium shrimp - (31-40 count) - peeled, deveined
1/4 teaspoon	1.3ml	Salt
1 1/2 tablespoons	22ml	Fish sauce
2 tablespoons	30ml	Caramel Sauce - {Nuoc Mau} - (see recipe)
1/2		Yellow onion - thinly sliced
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 tablespoons	22ml	Oil
1		Green onion, green tops only - chopped
		Steamed rice - for serving

Recipe Instructions

Place the shrimp, salt, fish sauce and Caramel Sauce into a shallow saucepan. Bring to a vigorous simmer over high heat. Add the yellow onion and pepper, stirring to evenly distribute. Continue cooking over high heat, occasionally turning the shrimp so that they're well coated with sauce. They'll curl up and release their juices to combine with the other ingredients and concentrate into a dark sauce. Add a little water if things get too dry.

The shrimp are done when they've taken on an orange-brown color and have a pleasant sweet chewiness, about 8 to 10 minutes after you've added the onion and pepper. There will be a few tablespoons of sauce in the pan. Remove from the heat, add the oil and stir to coat the shrimp. Scatter the green onion on top and serve with lots of steamed rice.

This recipe yields 4 servings.

Each serving, without rice: 229 calories; 725 mg sodium; 276 mg cholesterol; 7 grams fat; 1 gram saturated fat; 10 grams carbohydrates; 31 grams protein; 0.58 gram fiber.

Source:
The Los Angeles Times, 02-06-2002

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