Spices of Life
Art Print
Soulayrol,...
Buy at AllPosters.com
 

La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Chinese-Style Steamed  Shrimp with
Garlic and Ginger

Sur La Table - Free Shipping on Select Items

“If man be sensible and one fine morning, while he is lying in bed,
counts at the tips of his fingers how many things in this life truly will
give him enjoyment, invariably he will find food is the first one.”
~ Lin Yutang

Recipe of the Day Categories:

   Recipe Home

   Recipe Index 

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Cormorant, Fisherman, China
Photographic Print
Adams, Peter
Buy at AllPosters.com
 

La Belle Cuisine

Chinese-Style Steamed Shrimp with
Garlic and Ginger
Gourmet Archives

3 scallions
1 1/2 tablespoons soy sauce
1 tablespoon white-wine vinegar
[we substitute sake]
1 tablespoon minced garlic
2 teaspoons freshly grated peeled fresh gingerroot
2 teaspoons Oriental sesame oil
1 teaspoon sugar
1/2 teaspoon dried hot red pepper flakes
[or more to taste]
1/4 teaspoon salt
1 pound (about 24) large shrimp, shelled, leaving
tail and first joint of shell intact, deveined

Mince the white part of the scallions, reserving the green tops.
In a large bowl stir together the minced scallions, soy sauce, vinegar,
garlic, gingerroot, oil, sugar, red pepper flakes, and salt. Add shrimp,
rinsed and patted dry, toss them to coat them with marinade, and let
them marinate at room temperature, stirring occasionally, 15 minutes.
Bring enough water to boil in a wok so that the bottom rim of bamboo steamer sits in the water, but the lattice tray sits above it. Spread shrimp mixture evenly in a wide heatproof dish (such as a glass pie plate) large enough to fit inside bamboo steamer with at least 1 inch around the side.
Put dish on bamboo steamer over boiling water and steam shrimp,
covered, 4 to 6 minutes, or until just firm to the touch.
Wearing oven mitts, remove bamboo steamer with dish from wok and sprinkle shrimp with reserved scallion greens, sliced thin. Serve rice as
an accompaniment, if desired.  Serves 2.

Index - Seafood Recipe Archives
Index - Fish Recipe Archives
Index - Oriental Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search