Sunday, August 13, 2017
Spicy Shrimp With Green Beans & Red Pepper
Spicy Shrimp With Green Beans & Red Pepper 1 lb large shrimp, peeled 2 tablespoons dry white wine 3/4 lb fresh young green beans 1/4 cup peanuts or 1/4 cup canola oil 2 shallots, finely minced 2 garlic cloves, minced fine 1 red bell pepper, cored, seeded and cut into 1/4-inch julienne strips fresh cilantro stem GLAZE 1/4 cup chicken broth 1 tablespoon oyster sauce 1 tablespoon Southeast Asian fish sauce 1 teaspoon sugar pepper 2 teaspoons Indonesian chili sauce ( sambal luek) 1 teaspoon cornstarch 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 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 1 1/2 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 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 until 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.