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1
For Shrimp paste:
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2
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp in colander. Cut off bottom 2/3 of shrimp, reserving smaller top third in a separate bowl.
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3
Remove outer layer of lemongrass stalk. Take lower portion of lemongrass stalk, mince enough for 2 teaspoon, about 2-3 inches.
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4
Mix all ingredients except reserve in a cuisinart, blend until nearly a paste, refrigerate at least 1/2 hr, up to a day
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5
Remove shrimp paste from refrigerator. Add shrimp sauce (recipe below) and mix thoroughly into shrimp paste. Cover one chip at a time with a tablespoon of shrimp paste. (If you have a pastry bag and a large tip, you can pipe the paste onto the chips.) Place one whole shrimp piece on top of each shrimp paste covered chip. Repeat with paste and shrimp pieces until all used up.
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6
Bake at 475F for 9 minutes. Put a dallop of MVP sauce (to taste) each shrimp chip. Serve.
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7
Shrimp sauce:
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8
In large sauce pan over medium high heat, heat oil. Add onion and carrots and cook until onion is lightly translucent about 5 minutes. Add tomato. Cook for 1 minute more. Add shrimp shells. Cook for another 3 minutes. Add garlic, cook for 1 more minutes. Add water, orange peel, crushed red pepper and fish sauce (add optional sriracha if using). Bring to a boil, then turn down to a simmer and cook down until 1/4 cup left. Remove pan from heat and strain sauce into another small sauce pan. Add butter to small sauce pan, stir until melted and mixed. Let sauce cool, then mix into refrigerated shrimp paste.
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9
MVP Sauce:
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10
In a small mixing bowl, whip cream until peaks are just stiff. Fold in mayonnaise, then add in all other ingredients and gently mix. Refrigerate 1/2 hour to let flavors blend. Serve a small dollap atop each cooked 3 point shrimp. Serve.
