Eat, seafood
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Caramelized Shrimps / Tôm Rim

It is possible to make the most mouth watering dish with just a few simple ingredients. Caramelized shrimps is one of those dishes. All you need are jumbo shrimps and coco rico soda for a sticky, salty and sweet delight. The best part is mixing steaming hot white rice with the leftover sauce for a delicious treat.

Difficulty: Easy / Servings: 4 / Time: 30 minutes

Ingredients

15 jumbo shrimps (approximately 1.5 lb.)

4 tablespoons of Coco Rico Soda

1 tablespoon of fish sauce

1/2 teaspoon of chicken bouillon powder

1/4 teaspoon of ground black pepper

1/2 teaspoon of sea salt

3 tablespoons + 1 teaspoon of sugar

1 teaspoon of diced onion

1/2 teaspoon of minced garlic

1/4 teaspoon of ground annatto

2 scallions (garnish)

Thai red peppers (optional)

Vegetable oil

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Directions

Use kitchen scissors to cut off the legs for each shrimp. Cut into the shell along the back of the shrimp to remove the guts. Keep the shell on the shrimp as it helps retain a lot of flavors.

Marinate the shrimps with 1/2 teaspoon of salt, 1/2 teaspoon of chicken bouillon powder, 1 teaspoon of sugar, 1/4 teaspoon of ground black pepper, 1/4 teaspoon of ground annatto, 1 teaspoon of diced onion and 1/2 teaspoon of minced garlic.

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Heat a large pan on medium heat with 3 tablespoons of vegetable oil and 2 tablespoons of sugar. Stir continuously so the sugar does not burn. Once the sugar turns into a dark caramel color, turn the heat on high and add the shrimps. Toss the shrimps so the caramel can coat all of the shrimps for approximately 5 minutes.

In a small bowl, combine 1 tablespoon of fish sauce and 4 tablespoons of coconut soda. Add the coconut mix to the shrimps and stir to combine. Allow the liquid to simmer for 5 minutes and turn off the heat.

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Cut the scallions into 2 inch segments and add to the shrimps for garnish. Add whole Thai chili (optional) to the shrimps for some heat.

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For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

This entry was posted in: Eat, seafood
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