| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 2 | Servings | |
INGREDIENTS
| 1 | lb | Shrimp; (20 medium) |
| 1 1/2 | tb | Finely chopped scallions |
| 2 | tb | Oil |
| 2 | tb | Coarsely chopped black beans |
| 2 | ts | Finely chopped garlic |
| 1/4 | ts | Sugar |
| 1/4 | ts | Sesame oil |
| 1/2 | ts | Light soy sauce |
INSTRUCTIONS
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 <[email protected]> on May 28, 1998
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