| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Fish & seaf, Oriental, Soups & ste |
1 |
Servings |
INGREDIENTS
|
|
—Seasoning Mix— |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Cayenne |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Ground ancho chilies |
| 3/4 |
ts |
Garlic powder |
| 1/2 |
ts |
White pepper |
| 3/4 |
ts |
Black pepper |
|
|
Sauteing liquid; (original was 2 TB butter) |
| 2 |
c |
Mushrooms; sliced |
| 1 |
|
Stalk lemon grass; cut diagonally |
| 2 |
ts |
Fresh garlic; finely chopped |
| 2 |
ts |
Serrano peppers; finely chopped |
| 4 |
tb |
Lemon juice |
| 2 |
tb |
Lime juice |
| 3 |
tb |
Fish sauce; * |
| 4 |
c |
Nonfat chicken broth |
| 1/2 |
lb |
Shrimp; peeled |
| 1 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
REST
* You may use commercially prepared fish sauce, or see the recipe.
Saute the mushrooms, lemon grass, garlic, serranos, and the seasoning mix
in whatever liquid you choose. Cook, stirring frequently, and when the
mixture starts to stick, add the juices and the fish sauce. Cook for 5
minutes over high heat until the liquid barely covers the bottom of the
pan. Add the chicken stock, cover and bring to a full boil. Add the shrimp
and parsley, return to a full, rolling boil, and remove from the heat.
Recipe by: Fiery Foods that I Love, Paul Prudhomme
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Feb 10, 1998
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