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Categories:
salt cayenne onion ancho chilies garlic white pepper black pepper mushrooms Lemon Grass garlic serrano peppers lemon juice lime juice fish sauce chicken broth shrimp fresh parsley
Viewed: 68 - Published at: 5 years agoIngredients
- 1 1/2 tsp Salt
- 1 tsp Cayenne
- 1 tsp Onion pwdr
- 1 tsp Grnd ancho chilies
- 3/4 tsp Garlic pwdr
- 1/2 tsp White pepper
- 3/4 tsp Black pepper Sauteing liquid, (original was 2 TB butter)
- 2 c. Mushrooms, sliced
- 1 stalk lemon grass, cut diagonally
- 2 tsp Fresh garlic, finely minced
- 2 tsp Serrano peppers, finely minced
- 4 Tbsp. Lemon juice
- 2 Tbsp. Lime juice
- 3 Tbsp. Fish sauce, *
- 4 c. Nonfat chicken broth
- 1/2 lb Shrimp, peeled
- 1 Tbsp. Fresh parsley, minced
Method
- * You may use commercially prepared fish sauce, or possibly see the recipe.
- Saute/fry the mushrooms, lemon grass, garlic, serranos, and the seasoning fold in whatever liquid you choose.
- Cook, stirring frequently, and when the mix starts to stick, add in the juices and the fish sauce.
- Cook for 5 min over high heat till the liquid barely covers the bottom of the pan.
- Add in the chicken stock, cover and bring to a full boil.
- Add in the shrimp and parsley, return to a full, rolling boil, and remove from the heat.
