Spicy shrimp with green beans & red pepper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp, peeled |
| 2 | tablespoons | Dry white wine |
| ¾ | pounds | Fresh young green beans |
| ¼ | cup | Peanut or canola oil |
| 2 | Shallots, finely minced | |
| 2 | Cloves garlic, minced fine | |
| 1 | Red bell pepper, cored seeded and cut into 1/4\" juliene strips | |
| Fresh cilantro sprigs | ||
| ¼ | cup | Chicken broth |
| 1 | tablespoon | Oyster sauce |
| 1 | tablespoon | Southeast Asian fish sauce |
| 1 | teaspoon | Sugar |
| Pepper to taste | ||
| 2 | teaspoons | Indonesian chili sauce (sambal luek) |
| 1 | teaspoon | Cornstarch |
Directions
GLAZE
Rinse the shrimp with cold water and pat dry with paper towels. Put the shrimp in a medium bowl, sprinkle with the wine, cover and refigerate until needed, up to two hours.
Bring a medium pan of salted water to boil, add green beans and simmer for 3-4 minutes. Drain, rinse with cold water and throughly dry on paper towels. Cut the beans diagonally in 1½" lenghts and set aside.
In a small bowl, stir together the glaze ingredients and set aside.
Drain the shrimp well. Heat a wok or medium skillet over high heat.
Add half the oil and when it is very hot, add the shrimp. Stir-fry until the shrimp are firm and opaque, 1-2 minutes. Take from heat and set shrimp aside.
Reheat the wok over medium-high heat and add the remaining oil.
Stir-fry the shallots, garlic and bell pepper ubtil the bell pepper starts to soften, 1-2 minutes. Add the green beans and stir-fry until just hot, about 30 seconds. Reduce heat, stir the glaze and pour into the wok. Stir until thickened. Add the shrimp with any juices and stir to combine.
Place on serving platter and garnish with cilantro.
Source: Simply Seafood