Jim Bathie
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.

How to Make It

Step 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.

Step 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.

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