Spicy shrimp with green beans and red peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp; peeled OR |
| ¾ | pounds | Sea scallops sliced in 1/4\" rounds |
| 2 | tablespoons | Dry white wine |
| ¾ | pounds | Green beans; trimmed |
| ¼ | cup | Peanut or canola oil |
| 2 | Shallots; finely minced | |
| ¼ | cup | Chicken broth |
| 1 | tablespoon | Oyster sauce |
| 1 | tablespoon | Fish sauce |
| 1 | teaspoon | Sugar |
| 2 | Garlic cloves; finely minced | |
| 1 | Red bell pepper; cored, seeded, cut in 1/4\" julienne strips | |
| Fresh cilantro sprigs | ||
| 1 | teaspoon | To 3 ts sambal ulek (Indonesian chili sauce) |
| 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 refrigerate until needed, up to 2 hours.
Bring a medium pan of salted water to a boil, add the green beans and simmer for 3 to 4 minutes. Drain, rinse with cold water and thoroughly dry on paper towels. Cut the beans diagonally in 1½-inch lengths 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 of the oil and when it is very hot, add the shrimp. Stir-fry until the shrimp are firm and opaque, 1 to 2 minutes. Remove from the heat and set the shrimp aside.
Reheat the wok over medium-high heat and add the remaining oil.
Stir-fry the shallots, garlic and bell pepper until the bell pepper begins to soften, 1 to 2 minutes. Add the green beans and stir-fry just until hot, about 30 seconds longer. Reduce the heat, stir the glaze and pour it into the wok. Stir until thickened. Add the shrimp with any juices and stir to combine. Pour onto an attractive serving platter and garnish with sprigs of cilantro.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-24-95