It's always nice when an ambitious-sounding meal can be created by simply using some leftover bits in the fridge. In this case, I simmered shrimp in some of the Vietnamese caramel that I had made several weeks ago for pork ribs. These shrimp are not nearly as sweet as the caramel sauce title may lead you to believe. While I do cut the cooking time from what is called for in Andrea Nguyen's Into the Vietnamese kitchen, you still need to cook the shrimp for longer than you think in order to allow the flavors of the sauce to penetrate the meat.
Shrimp Simmered in Caramel Sauce
Adapted from Into the Vietnamese Kitchen
- 1 lb shrimp, peeled and deveined
- 1 1/2 tbsp fish sauce
- 2 tbsp Vietnamese caramel sauce (recipe here)
- 1 yellow onion, thinly sliced
- large pinch of black pepper
- 1 tbsp canola oil
- 1 scallion, green part only, thinly sliced
- In a small dutch oven, combine the shrimp, fish sauce, caramel, onion, and pepper. Bring to a rapid simmer over medium-high heat, stirring occasionally, until the shrimp are the color of clay and the sauce is almost completely reduced, about 8 minutes.
- Remove the pan from the heat and toss the shrimp in the oil. Garnish the shrimp with the scallion and serve with white rice.