Steamed Lemon Grass Shrimp

Steamed Lemon Grass Shrimp Recipe
Jim Bathie
Leaving the tails on the shrimp contributes extra flavor to this Southeast Asian dish. Serve this with brown rice.

Yield:

4 servings (serving size: 5 ounces shrimp)

Recipe from

Cooking Light

Nutritional Information

Calories 154
Caloriesfromfat 15 %
Fat 2.5 g
Satfat 0.5 g
Monofat 0.3 g
Polyfat 1 g
Protein 26.6 g
Carbohydrate 5.2 g
Fiber 1.2 g
Cholesterol 194 mg
Iron 3.9 mg
Sodium 193 mg
Calcium 79 mg

Ingredients

1 1/2 pounds unpeeled medium shrimp
2 stalks lemon grass, split lengthwise
2 cups yellow bell pepper strips
1/2 cup (1-inch) diagonally sliced green onions
1 tablespoon chopped peeled fresh ginger
1 tablespoon chopped seeded serrano chile
6 cilantro sprigs
2 limes, sliced (about 10 slices)
4 lime wedges

Preparation

Peel the shrimp, leaving the tails intact. Cut 2 pieces of parchment paper to fit into each rack of a bamboo steamer. Top with lemon grass. Divide the shrimp, bell pepper, and next 5 ingredients (bell pepper through lime slices) between the two racks; cover with steamer lid.

Add water to a wok to a depth of 1 inch, and bring to a boil. Place steamer in wok; steam 7 minutes or until shrimp are done. Remove the shrimp mixture from steamer; discard parchment paper. Serve with lime wedges.

June 2000
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