Lemongrass Shrimp

My cast iron cook book breaks down what regions recipes come from. So, when I saw this recipe was a Midwest inspired recipe, I scratched my head. Most of the ingredients in this dish, I did not grow up using on a regular basis or ever.

Ingredients

1/4 cup of canola oil
2 lemongrass stalks, bruised and cut into 2 inch stalks
1 lb of large shrimp, peeled, deveined and patted dry
3 tbs of Thai fish sauce
3 tbs of fresh lime juice
1 1/2 tbs of sugar
1 shallot
2 tbs of thinly sliced lemongrass
1 or 2 Thai chiles
1/4 cup of chopped fresh cilantro
1/4 cup of mint leaves
2 cups of raw jasmine rice, cook according to package directions

Directions
Heat a 12 inch cast iron skillet over high heat.
Add the oil and wait until hot.
Add bruised lemongrass pieces and cook until lightly browned.
Add the shrimp, turning several times until pink.
Turn off heat, and transfer shrimp to a large bowl, discard large lemongrass pieces.
Add sauce, juice, sugar, shallot, sliced lemongrass, chiles, cilantro and mint to the shrimp and mix well.
Serve with cooked rice.

Changes I Made!
Not too surprised that I couldn't find Thai chiles at my grocery store. Without those though, the recipe still had a lot of flavor and came together really quickly.

This recipe from Cast Iron Nation.

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