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Ingredients
⅓ cup kosher salt
2 pounds medium (26/30) shrimp, head-on
2 tablespoons olive oil
2 tablespoons minced garlic
2 teaspoons Red Boat Fish Sauce
½ teaspoon ground black pepper
¼ teaspoon granulated sugar
2 stalks green onion, cut into 1-inch pieces
2 pounds medium (26/30) shrimp, head-on
2 tablespoons olive oil
2 tablespoons minced garlic
2 teaspoons Red Boat Fish Sauce
½ teaspoon ground black pepper
¼ teaspoon granulated sugar
2 stalks green onion, cut into 1-inch pieces
Directions
1.) In a medium mixing bowl, dissolve the salt in 2 quarts of water. Add the shrimp and let it sit in the brine for 15 minutes, then drain and rinse. Remove the shrimps’ heads, scoop out the tasty orange shrimp butter, and set aside. Peel and devein the shrimp.
2.) Over medium heat, add the oil to a medium-sized frying pan. Add the garlic, stirring frequently so it doesn’t burn.
3.) When the garlic becomes aromatic and starts to lightly brown, add the shrimp, shrimp butter, fish sauce, black pepper, and sugar. Stir constantly until the shrimp is cooked through, 3 to 5 minutes. Remove the pan from the heat.
4.) Garnish the shrimp with the green onion. Serve with rice.
