This bowl of deliciousness comes from the new Lodge Cast Iron Cookbook. It’s super quick to make and the my Hubs and Son barely spoke a word at dinner tonight. That’s always a good sign that it’s a winner.
The fine folks at Lodge were sweet to send me a copy to review. They also sent along a cast iron skillet that is perfect for my morning eggs. I am in love with it. Well, I like it a lot.
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Quick and easy one skillet meal.
- 2 tablespoons fish sauce (such as Nam Pla)
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 pound medium shrimp, peeled and deveined
- 1 cup thinly sliced onion
- 1 tablespoon garlic, chopped
- 1/4 cup green onions, finely chopped
- 2 tablespoons cilantro, coarsely chopped
- 1 tablespoon jalapeno, seeded and chopped
- 1/4 cup fresh basil, coarsely chopped
- Stir together the fish sauce, water, soy sauce, and sugar in a small bowl and set aside. Prep the remaining ingredients, so you can add them quickly when they are needed.
- Place a 10-12 inch cast iron skillet over medium-high heat until it becomes very hot, about 30 seconds.
- Add the oil and turn to coat the pan evenly. Add the shrimp in a single layer and leave them to cook on one side, undisturbed, until their edges turn bright pink. Toss well and turn all the shrimp cooked side up so the other side can cook, undisturbed, for 15 seconds.
- Add the onion and garlic and toss well. Cook 1 minute, tossing occasionally, until the onion softens and becomes fragrant and shiny; continue tossing so it wilts and softens but doesn't burn.
- Stir the fish sauce mixture to make sure the sugar is dissolved and pour it around the edges of the pan. Toss well to season the shrimp with the sauce, then let cook, undisturbed, just until the shrimp are cooked through and the sauce is bubbling.,
- Add the green onions, cilantro and chile and toss well. Add the basil to the pan and toss well. Cook 10 seconds and pour onto a serving platter deep enough to hold a little sauce. Serve Hot.