| 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 <gigimfg@ix.netcom.com> on May
28, 1998
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