Caramel Shrimp (Tom Rim)

I haven't made this yet, but it sure seems like something we need to try soon. Apparently simmering or braising in nuoc mau (Vietnamese caramel sauce) is fairly common in Vietnamese cuisine. Who knew??

Ingredients:2 tablespoons sugar, 1/4 cup water, 1/4 cup water1 tablespoon oil, 1 shallot (chopped), 2 cloves garlic (chopped), 1 teaspoon ginger (grated), 1 small chili (chopped), 1 pound shrimp (peeled and deveined), 2 tablespoons fish sauce, pepper to taste, 1 teaspoon sesame oil, 1 tablespoon cilantro (chopped), 1 lime

Directions:1. Heat the sugar and water in a pan on medium-high heat until it caramelized and turns a dark brown. 2. Add the water and heat until the caramel dissolves. 3. Remove from heat and set aside. 4. Heat the oil in a pan.5. Add the shallot, garlic, ginger and chili and saute for 3-5 minutes. 6. Add the shrimp, 2 tablespoons of the caramel sauce, fish sauce and pepper and simmer until the shrimp is pink all over, about 2-4 minutes. 7. Remove from heat and stir in the sesame oil, cilantro, and a squeeze or two of lime juice. 8. Serve over jasmine rice.

Thanks to http://closetcooking.blogspot.com/ for the recipe.