Ingredients
- FOR SEASONING
- 1 1/2 teaspoons salt
- 1 teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon ground ancho chile peppers
- 3/4 teaspoon garlic powder
- 3/4 teaspoon black pepper
- 1/2 teaspoon white pepper
- FOR REMAINING INGREDIENTS
- 2 tablespoons unsalted butter
- 2 cups mushrooms, sliced (fresh mushrooms)
- 1 stalk lemon grass (medium stalk, cut in diagonal slices)
- 2 teaspoons finely chopped fresh garlic
- 2 teaspoons finely chopped fresh serrano chile peppers
- 4 tablespoons lemon juice
- 2 tablespoons lime juice
- 3 tablespoons fish sauce (Thu's Fish Sauce, recipe follows)
- 4 cups chicken stock
- 1/2 pound fresh shrimp (peeled)
- 1 tablespoon lightly packed chopped parsley
- FOR THU'S FISH SAUCE
- 2 garlic cloves, smashed
- 1 chopped small fresh serrano (or other variety chile pepper)
- 1 tablespoon sugar
- 1 lime (Juice of)
- 1 cup water
- 3 tablespoons fish sauce (purchased Thai fish sauce)
How to Make
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Step 1: Combine the seasoning mix ingredients in a small bowl.
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Step 2: Melt butter in a 4-quart pot over high heat. As soon as the butter begins to sizzle, add the mushrooms, lemon grass, garlic, serranos, and the seasoning mix. Cook stirring frequently, and when the mixture begins to stick, about 2 minutes, add the lemon juice, lime juice, and Thu's Fish Sauce.
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Step 3: Cook for 5 minutes over high heat until the liquid barely covers the bottom of the pan and is thick.
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Step 4: Add the chicken stock, cover, and bring to a full boil. Add the shrimp and parsley, return to a full, rolling boil, remove from the heat and serve immediately.
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Thu's Fish Sauce
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Step 5: Combine all the ingredients and refrigerate for at least 1 hour, preferably 4, and serve at room temperature. Refrigerate any leftover sauce.
We hope you enjoy this recipe!
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