10 Reviews of Drunken Lemongrass Shrimp

From: MizzNezz

On Aug 7, 2002

First class dish!! The ingredients in this one come together beautifully! I used the dried red peppers, but cut them down by half. The sauce is really good. I love these easy stir-frys that deliver a lot of flavor. Served it over short grain rice. I will definitely make this again! Thanks Izzy!!

From: Sue L

On Jul 8, 2002

Hands down, this recipe is an absolute winner! I made this recipe exactly as stated, except that I used fresh Thai chilies instead of the dried red chili peppers. I couldn't believe the wonderful aromas while this was cooking! And the sauce on this was amazing, complex, and full of flavor. The lemongrass was very aromatic as well as the garlic, but neither served to overpower any of the other flavors which combined into a heavenly melange that will win anyone over to Asian food. I will definitely be making this again, and again, and again...Thanks, Izzy!

From: WaterMelon

On Jan 11, 2005

This is very delicious! I made the sauce and marinated the shrimps 2 hours ahead, and the dish came together very quickly. Like SueL, I also used Thai bird's eye chillies (about 4) for 2 servings. I used sake in place of the sherry. I wish I'd made the full recipe; we wanted more!! Thanks for the fantastic dish, I'm thinking this might work well with chicken too.

From: jojobee

On Feb 25, 2005

Fantastic dish! I love shrimp and it's similar to a dish at this this local authentic chinese restaurant in atlanta. It was a tad too much lemon grass (I'm not sure of the cutting in 2 inch pieces and smashing method for the lemongrass, it left large pieces and strands of lemon grass which is tough to eat). Next time I'll use less lemon grass and mince it finely. Overall wonderful and I will be making it again! Love it!

From: Nana Dre

On Dec 3, 2003

From: Miska

On Jun 20, 2007

Very good. Followed recipe as is, other than substituting sake and chicken stock for the dry sherry. The taste is great for what little effort is required. Yum!

From: Jewelies

On Mar 29, 2004

Wow, what a recipe, magnificant. The flavours are just amazing. I used dry sherry as stated in the ingrediants and not rice wine as written in the instructions only because I read the ingrediants list first. Extremly quick and easy to put together. Top marks for this amazing recipe.

From: discriminating tastes...

On Jun 17, 2006

Yummy! We used Gourmet Garden's lemongrass herb blend (lemongrass in minced form) because we find that everytime we buy it we use a few stalks and then the rest is wasted and it's not cheap produce here! It's in the produce section in our grocer & must always be refrigerated, up to 3 months I believe. Followed everything else to a T and ate with long grain white rice. Delicious!

From: Happy_Housewife

On Mar 12, 2007

From: HeatherN

On Apr 11, 2008

I had never used lemongrass before, so didn't know what to expect. This was 'quite' tasty. I served with Jasmine rice.