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The New York Times Wine Club
Shrimp with Lemongrass
The New York Times Wine Club Shrimp with Lemongrass

Shrimp with Lemongrass

Shrimp is a terrific weeknight food not only because it cooks in less than five minutes, but also because it marries well with so many flavors. A perfect partner is lemongrass, with its unmistakable citrus taste.
Serve with:
4 servings
2 tablespoons peanut or canola oil
1½ pounds shrimp, peeled
1 tablespoon minced lemongrass
1 teaspoon minced garlic
1 teaspoon minced lime zest or lime leaves
½ cup chicken, fish or shrimp stock, or water (if necessary)
2 tablespoons soy sauce or fish sauce (nam pla)
Freshly ground black pepper
1. Put oil in 10- or 12-inch skillet, and turn heat to medium-high; a minute later, add shrimp.

2. Cook, undisturbed, until bottoms turn pink, about 2 minutes. Stir in the lemongrass, garlic and lime. If mixture is dry, add stock or water. Add soy sauce or fish sauce and plenty of black pepper, and cook for about 30 seconds more. Serve immediately, preferably with white rice.

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