Stir-Fried Shrimp With Garlic And Green Beans

* Exported from MasterCook *

STIR-FRIED SHRIMP WITH GARLIC AND GREEN BEANS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
1 lb Large shrimp with shells
1 c -- water
1 1/2 ts Sugar
2 tb Low-sodium soy sauce
3 Cloves garlic -- sliced
1/2 ts -- salt (optional)
2 tb Dry sherry
2 ts Sesame oil
3/4 lb Green beans -- trimmed
2 tb Peanut oil
2 tb Garlic -- minced
1 tb Fresh ginger -- peeled and
-minced
1/2 ts Chili-garlic paste*
1/4 c Scallions -- minced, use both
-green and white parts
Juice of 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 1/2
teaspoon of the sugar, 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 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 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,
3 to 5 minutes, then add the shrimp stock and let it
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



- - - - - - - - - - - - - - - - - -