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Steamed Lemon Grass Shrimp

Jim Bathie
Yield 4 servings (serving size: 5 ounces shrimp)
Leaving the tails on the shrimp contributes extra flavor to this Southeast Asian dish. Serve this with brown rice.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.