Shrimp Simmered in Caramel Sauce

• 1 1/2 pounds medium or large shrimp, peeled and deveined
• Salt for refreshing shrimp, plus 1/8 teaspoon
• 1 1/2 tablespoons fish sauce
• 2 tablespoons Caramel Sauce (page 316)
• 1 small yellow onion, thinly sliced
• 1/2 teaspoon black pepper, preferably freshly ground
• 1 1/2 tablespoons canola or other neutral oil
• 1 scallion, green part only, chopped

1. Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt.
2. Rinse immediately under lots of cold water and press gently to drain well.
3. In a shallow saucepan, combine the shrimp, 1/8 teaspoon salt, the fish sauce, and the caramel sauce and bring to a vigorous simmer over high heat.
4. Add the onion and pepper and give the mixture a big stir to distribute the ingredients evenly.
5. Continue cooking over high heat for another 10 to 14 minutes, or until the shrimp have turned an orange-brown and have a pleasant sweetness and chewiness.
6. The total cooking time depends on the size of the shrimp.
7. As the shrimp cook, they curl and release their juices to combine with the other ingredients.
8. Expect a strong boil throughout and turn the shrimp occasionally with a spoon.
9. If the pan begins to appear dry, splash in some water to coax the shrimp to cook longer.
10. The juices eventually concentrate into a mahogany-colored sauce.
11. When the shrimp are done, there should only be a few tablespoons of sauce left.
12. Turn off the heat, add the oil, and stir to coat the shrimp.
13. Taste and sprinkle in more pepper for added flavor.
14. Transfer to a shallow bowl, scatter the scallion on top, and serve.

shrimp, salt, fish sauce, caramel sauce, yellow onion, black pepper, neutral oil, scallion

Taken from www.epicurious.com/recipes/food/views/shrimp-simmered-in-caramel-sauce-383028 (may not work)