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Chinese-Style Steamed  Shrimp with
Garlic and Ginger



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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.


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