Steamed Shrimp With Lemon Grass-Coconut Sauce

Ingredients

• 4 stalks lemon grass
• 2 tablespoons nam pla (Asian fish sauce)
• 3 limes
• 2 pounds peeled shrimp
• 1 dried chili
• 1 cup coconut milk
• 1 tablespoon sugar
• 1 large pinch saffron or 1 teaspoon turmeric or curry powder
• Salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    355 calories; 13 grams fat; 10 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 47 grams protein; 365 milligrams cholesterol; 986 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim ends from lemon grass, then bruise 3 stalks all over with back of a knife. Cut in half and place in saucepan with nam pla. Squeeze juice of 2 limes into pot, then toss in lime rinds. Top with shrimp, cover tightly, and turn heat to medium-high. Cook for 5 to 10 minutes, or until shrimp are pink and firm. Remove shrimp and chill.
2. Remove hard outer layers from remaining lemon grass stalk and mince tender core; you will get about a teaspoon. Combine this with chili, coconut milk, sugar and saffron in a small saucepan over low heat. Cook, stirring occasionally, until mixture is a uniform yellow. Remove chili and chill. Cut remaining lime into wedges.
3. Taste sauce and add salt if necessary. Serve cold shrimp topped with cold sauce and accompanied by lime wedges.