Lemongrass and Beer Shrimp

"This is a dish with layered flavors; a complex taste yet so easy to prepare. I use a light Belgian beer (Hoegaarden) for this one but any light (not necessarily LITE) beer should do (if I was in the US, I might try Corona?). I like to serve these with sesame noodles on the side. Preparation time DOES include 30 minutes marination."
 
Download
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
55mins
Ingredients:
9
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • In a bowl large enough to hold the shrimp, mix the garlic, sugar, fish sauce and lime zest.
  • Peel away and discard the tough outer layers of the lemongrass stalks, till you reach the tender centers; finely mince these and add to the marinade.
  • Add shrimp, mix well and allow to stand 30 minutes, refrigerated.
  • When ready to cook, heat the oil in a wok; when smoking add the shrimps with marinade and cook until they are just pink on both sides (2-3 minutes, stirring all the while.
  • Add the beer, cover and "steam" on a high heat for 6-8 minutes (depending on the size of your shrimp).
  • You probably will have a quantity of liquid remaining in the wok, so remove the shrimps with a slotted spoon.
  • Serve immediately with lemon or lime halves if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. In my opinion all healthy food is expensive, and this is not only healthy, but very simple to prepare. I found everything I needed and trust me, I live in "the hicks". I made this for my family, including my four and six year old, over a bed of rice, and there was nothing left. Thank you for sharing this recipe!
     
  2. This ending up being an expensive recipe. If you don't have lemongrass, fish oil, and Belgium beer it's rather pricey to buy these ingredients. I didn't think the flavor matched the time and money I spent.
     
  3. I used extra large shrimp in this fresh tasting dish. I stirred the shrimp for barely 1 minute then steamed it with Miller lite beer for 5 minutes which left no beer taste. Removed the shrimp and cooked down the liquid to serve with the shrimp. Or you can save the liquid to spoon over rice. I enjoyed the texture and freshness of the lemongrass! Very Good and Very Easy!
     
Advertisement

RECIPE SUBMITTED BY

I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes