Tôm Nu'ó'ng (Grilled Jumbo Shrimp)

Total Time
40mins
Prep 30 mins
Cook 10 mins

The recipe says head-on shrimp are best for this dish but, you can use raw deveined shrinp insted. I hate cleaning shrimp! This recipe was first published in Saveur in January/February 1998

Ingredients Nutrition

Directions

  1. With a paring knife, make a 1/4'' incision, through the shell, along the back of jumbo shrimp.
  2. Remove and discard veins, rinse shrimp, pat dry, and place in a bowl.
  3. Remove outer leaves from lemongrass, trim ends, and thinly slice inner stalk.
  4. Combine lemongrass, sugar, and Southeast Asian fish in a mortar and grind to a coarse paste.
  5. Spoon mixture over shrimp, mix well, cover with plastic wrap, and refrigerate for 2 hours.
  6. Remove shrimp from refrigerator and mix in oil.
  7. Heat a cast-iron grill pan over medium-high heat.
  8. Cook shrimp until pink and firm, 1-2 minutes per side. Serve with white rice.

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