Shrimp in a Coconut, Ginger, and Lemongrass Broth

• 1 quart shrimp or fish stock
• 1 tablespoon minced garlic
• 2 tablespoons minced shallots
• 1 stalk lemon grass, finely sliced crosswise
• 1/4 cup julienned ginger
• 6 kaffir lime leaves, julienned
• 2 tablespoons Thai fish sauce (nam pla)*
• 2 tablespoons Thai hot chile sauce (sriracha)*
• 3 tablespoons light brown sugar
• 2 tablespoons fresh lime juice
• 1 (14-ounce) can unsweetened coconut milk
• 1 teaspoon salt
• 1 pound small peeled shrimp
• 1/4 cup chopped cilantro
• 2 tablespoons minced green onions
• *Available at specialty Asian markets.

1. Place all of the ingredients except shrimp, cilantro, and green onions in a medium pot and bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes.
3. Strain and return to the pot.
4. Bring to a boil, add the shrimp and cook until the shrimp are firm and pink, 3 to 4 minutes.
5. Stir in the cilantro and green onions, and serve.

shrimp, garlic, shallots, lemon grass, ginger, lime, fish sauce, chile sauce, light brown sugar, lime juice, unsweetened coconut milk, salt, shrimp, cilantro, green onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/shrimp-in-a-coconut-ginger-and-lemongrass-broth-recipe.html (may not work)