Tom Rim — Caramelized Shrimp Cooking Recipes

When it comes to anything caramelized, I am addicted, especially when eating it on top of hot steamy Jasmine rice. My sister made me some of caramelized pork belly, and it is so good that I cannot get enough every time. Because it was so tasty, crunchy, and so delicious, I have to ask her for the recipes. Of course, without waiting too long, I try to make it the same day, and yes I was lucky that I made it successfully on my first try. 

I love how the combination of sweet/salty savory flavor of it so much, I start to use the same method (ingredient) for different meat/seafood, and so I came across the shrimp, which we cook with a lot at home. So I make this "Caramelized shrimp", and it tastes exactly how I imagine it. One word "Delish". My sister got to try once and she did not know how I cooked it. It’s just so good that she even teases me if I was ordering it from a restaurant. I get to make it for my dad as well, and you guess it; he loves it, and he asks my mom to get the recipes from me. :) Sometimes a very simple dish can get people kept on guessing, and still don't know what I actually put in there. So I say secret recipes are, keep it simple, and cook with all your effort and soul. Be creative and be the best in your own kitchen!

Direction how to cook:

1/2 lbs shrimp with or without the head

2 tablespoonful sugar

3tbsp fish sauce

1 tsp pepper

4 cloves garlic

Here's how to clean the shrimp well as shown in the picture on your left before start cooking, very important that you take the vein out as you can see I am using a fork to easily remove it without cutting open the shrimp. In my opinion, there's nothing taste worst than cooking the shrimp without removing the vein. It may take a bit of time, but once you get the hang of it, it's very quick and easy, and YES, it makes a huge different. I am using the head-on shrimp, but you can use any kind of fresh shrimp and/or prawn whichever you prefer. 

Direction: In a small pan or a skillet, add in the shrimp, and all of the ingredients

for the garlics, smash it and peel, no need to chop, add to the shrimp, turn on the stove, spread the shrimp out evenly.

Do not stir while it's cooking for easy to peel the shell if you don't like to eat it. And for the crunchy part, let it cook until you see it turns pink on one side, and as soon as you see it turns pink, gently turn it to the other side and let it reduce liquid on its own. You can see it starts to caramelize; remember,  don't need to stir at this point until you see the liquid is gone completely,

At this stage, the liquid is still visible, so don't stir the pan yet until you see this below.

As soon as the liquid is completely gone, give it a stir for about 1 to 2 minutes, then remove from the stove. Sprinkle some scallion or cilantro for garnish. Serve with steam rice if desired.

Note: If you like to marinade it over night, cut the ingredient in half, direction of cooking will still be the same! Enjoy!