Shrimp With Black Bean Sauce

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
5		Garlic cloves - finely chopped
1 tablespoon	15ml	Grated fresh ginger
2 tablespoons	30ml	Red bell peppers - stemmed, seeded, (large) and diced
1 cup	237ml	White wine
1/2 cup	118ml	Chicken stock - mixed with
1 teaspoon	5ml	Cornstarch
1 1/2 tablespoons	22ml	Soy sauce
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	160g / 5.6oz	Cooked black beans
2 1/2 lbs	1135g / 40oz	Raw large shrimp - peeled and deveined
10		Green onions - trimmed, thinly sliced diagonally
1/2		Cilantro - coarse stems removed

Recipe Instructions

In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock-cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low.

Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.

While the beans are cooking, fill a large saucepan halfway up with lightly-salted water.

Bring it to a boil over high heat and add the shrimp.

Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.

Source:
Susan Feniger and Mary Sue Milliken

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