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Ingredients Jump to Instructions ↓

  1. 1 lb Large shrimp with shells

  2. 1 c -- water

  3. 1 1/2 ts Sugar

  4. 2 tb Low-sodium soy sauce

  5. 3 Cloves garlic -- sliced

  6. 1/2 ts -- salt

  7. 2 tb Dry sherry

  8. 2 ts Sesame oil

  9. 3/4 lb Green beans -- trimmed

  10. 2 tb Peanut oil

  11. 2 tb Garlic -- minced

  12. 1 tb Fresh ginger -- peeled and -minced

  13. 1/2 ts Chili-garlic paste*

  14. 1/4 c Scallions -- minced, use both -green and white parts Juice of

  15. 1/2 lime *Available in Asian markets. Peel the shrimp and simmer the shells for 5 minutes or so in the water while you work on the rest of the recipe. Marinate the shrimp in a mixture of

  16. 1/2 teaspoon of the sugar,

  17. 1 tablespoon soy sauce, the sliced garlic, salt, sherry, and 1 teaspoon of the sesame oil while you assemble the other ingredients. Drain the shrimp shells, reserving

  18. 3/4 cup of the stock. If the green beans are tough, parboil them for 1 minute or so, then plunge them into ice water. If they are large, cut them into pieces. When you are ready to cook, preheat a wok or 12-inch skillet over medium-high heat for 3 minutes. Add

  19. 1 tablespoon of the peanut oil and raise the heat to medium high. When it begins to smoke, add the minced garlic and, immediately thereafter, the shrimp and its marinade. Cook the shrimp about 1 minute per side. Spoon it out of the wok or skillet. Put the remaining peanut oil in the wok, still over high heat, and when it smokes, add the ginger, followed immediately by the green beans. Cook, stirring occasionally, until they are lightly browned,

  20. 3 to 5 minutes, then add the shrimp stock and let it

Instructions Jump to Ingredients ↑

  1. bubble away for 1 or 2 minutes. Return the shrimp to the wok and stir; add the chili-garlic paste, the scallions, and the remaining sugar and soy sauce. Stir and cook for 1 minute. Turn off the heat, drizzle with the lime juice and the remaining sesame oil, and serve. Serves 4 people. Adapted recipe from: Fish, the Complete Guide to Buying and Serving, by Mark Bittman. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com

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