Sweet and Salty Shrimp

This past weekend my sister in law gave me some big FRESH shrimp. So for the next few weeks you will be seeing many post shrimp recipes.  I will be making BBQ Shrimp, Shrimp Pasta, Pad Thai, Fried Shrimp po boy etc...the list is endless ;) 

THOM KHO (Sweet and Salty Shrimp) 

Ingredients:

3 pounds of large shrimp

3 tablespoon fish sauce

3 tablespoon brown sugar

1 teaspoon cracked black pepper 

1 teaspoon minced garlic

1 teaspoon onion powder 

1 teaspoon garlic powder 

1/2 teaspoon Tony Chachere's (or salt) 

1 onion roughly chopped 

Garnish:

sliced green onion 

Sides: 

sliced cucumber or steam broccoli 

Trim off the head, legs and tail. Place the clean shrimp in a huge bowl with some sort of  lid (I used a Pyrex). If you don't have a kid...just cover with some foil or  Saran Wrap. Next, add these ingredients to the clean shrimp. 

Ingredients: 

3 tablespoon fish sauce

3 tablespoon brown sugar

1 teaspoon cracked black pepper 

1 teaspoon minced garlic

1 teaspoon onion powder 

1 teaspoon garlic powder 

1/2 teaspoon Tony Chachere's (or salt) 

1 onion roughly chopped 

Mix all the ingredients with the clean shrimp and toss until well coated. Close the lid then place in the refrigerator for at least 2 hours so it can marinate. 

***Take the container out the refrigerator. In a huge deep sauté or skillet. Pour in about 4 tablespoon of Olive Oil or any kind of oil that you prefer. Then dump the whole container of shrimp into the skillet with all juice. Stir occasionally...after about 5 minutes pour in 1/4 cup of water and stir until all shrimp are a pink color. Turn off heat and garnish with sliced green onion. 

Serve immediately with jasmine rice. I love to peel the head and suck all the juice out ;) 

Keeping the head on is what gives it that nice red color that comes from the egg that is in the head. 

Enjoy!!