Tom Nu'o'ng (Grilled Jumbo Shrimp)

1. 1

   With a paring knife, make a 1/4'' incision, through the shell, along the back of jumbo shrimp.

2. 2

   Remove and discard veins, rinse shrimp, pat dry, and place in a bowl.

3. 3

   Remove outer leaves from lemongrass, trim ends, and thinly slice inner stalk.

4. 4

   Combine lemongrass, sugar, and Southeast Asian fish in a mortar and grind to a coarse paste.

5. 5

   Spoon mixture over shrimp, mix well, cover with plastic wrap, and refrigerate for 2 hours.

6. 6

   Remove shrimp from refrigerator and mix in oil.

7. 7

   Heat a cast-iron grill pan over medium-high heat.

8. 8

   Cook shrimp until pink and firm, 1-2 minutes per side.

9. 9

   Serve with white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.