1 Review

Excellent dish!!!!!!! This cooks the shrimp perfectly and the fresh lemongrass gives a little crunch and a subtle, fresh burst of lemon-lime lemongrass. I used U.S. gulf shrimp and shiitake mushrooms because I adore them. I used worcestershire sauce in place of the fish sauce and sugar because worcestershire has anchovies in it which is what fish sauce is and worcestershire also has molasses and tamarind plus some sugar. I just sprinkled the worcestershire and a little soy sauce over, it didn't need too much. I didn't have any noodles but this dish would be very good over noodles, as instructed, because of all the flavors bursting, it would balance better with noodles or rice. I will definitely make this again and again and serve over noodles or rice!! Great recipe, thanks!!!!!!!!!!!!!!!

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Chef*Lee October 07, 2008
Warm Lemongrass Shrimp