Steamed Shrimp with Lemongrass-Coconut Sauce

• 4 lemongrass stalks
• 2 tablespoons nam pla
• 3 limes
• 2 pounds shrimp, peeled
• 1 small dried chile
• 1 cup coconut milk, homemade (page 584) or canned
• 1 tablespoon sugar
• 1 large pinch of saffron threads or 1 teaspoon ground turmeric or curry powder
• Salt to taste

1. Trim the ends from the lemongrass, then bruise 3 of the stalks all over with the back of a knife.
2. Cut them in half and put them in the bottom of a saucepan with the nam pla.
3. Squeeze the juice of two of the limes into the pot, then throw the limes themselves in there.
4. Top with the shrimp, cover tightly, and turn the heat to medium-high.
5. Cook for 5 to 10 minutes, or until the shrimp are pink and firm.
6. Remove the shrimp and chill.
7. Remove the hard outer layers from the remaining lemongrass stalk and mince the tender core; you wont get much more than a teaspoon or two.
8. Combine this with the chile, coconut milk, sugar, and saffron in a small saucepan over low heat.
9. Cook, stirring occasionally, until the mixture is a uniform yellow.
10. Remove and discard the chile and chill.
11. Cut the remaining lime into wedges.
12. Taste the sauce and add a little salt if necessary.
13. Serve the cold shrimp topped with the cold sauce and accompanied by lime wedges.

stalks, limes, shrimp, chile, coconut milk, sugar, ground turmeric, salt

Taken from www.epicurious.com/recipes/food/views/steamed-shrimp-with-lemongrass-coconut-sauce-386110 (may not work)