Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Karen Mintzias |
| 2 \N | Lemon grass stalks, or: Lemon zest |
| 2 \N | Shallots, minced |
| 3 \N | Garlic cloves, minced |
| 2 teaspoons | Fresh ginger, grated |
| 2 teaspoons | Coriander seeds |
| 6 \N | Yellow or green chilies (minced) |
| ½ cup | Fresh kaffir lime leaves (minced), or: |
| 1 teaspoon | Lime zest |
| 1 teaspoon | Honey |
| ½ cup | Unsweetened coconut milk |
| 1 pounds | Shrimp, peeled |
| 2 teaspoons | Canola oil |
| ½ cup | Lime juice |
| ¼ cup | Mirin or white wine |
| ½ teaspoon | Salt |
PREP TIME: 15 minutes COOKING TIME: 10 minutes 1. Remove tough outer leaves and ends of lemon grass and discard.
Coarsely chop lemon grass.
2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth.
3. Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes. Add lime juice, mirin, salt and lemon grass mixture to shrimp. Continue cooking 3 to 4 minutes until shrimp are done.
Per serving: 276 calories, 10⅗ g fat, 34% calories from fat, 173 mg cholesterol, 0 g fiber.
Source: Delicious! - April, 1993 Typed for you by Karen Mintzias