Steamed see gyp shrimp
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp; (20 medium) |
| 1½ | tablespoon | Finely chopped scallions |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Coarsely chopped black beans |
| 2 | teaspoons | Finely chopped garlic |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Sesame oil |
| ½ | teaspoon | Light soy sauce |
Directions
Peel the shrimp and remove the digestive cord. Wash shrimp and pat dry.
Combine the sauce ingredients in a bowl, mix well.
Put the shrimp on a plate and brush sauce evenly over the top Set up steamer or put a rack into a wok. Fill it with about 2 inches of water.
Bring the water to a boil, then reduce heat to a low simmer. Put the plate of shrimp into the steamer. Cover the pan tightly and gendy steam the shrimp until it is just cooked (8-10 minutes) Remove plate of cooked shrimp and sprinkle with scallions. Recommended wine with this dish: Yakima Valley Johannesburg Riesling.
Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 NOTES : you can also purchase a jar of black bean garlic sauce. Use 2 tablespoons and add the last three ingredients.
Recipe by: Chans Restaurant Woonsocket RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 28, 1998
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