Steamed Shrimp With Garlic And Scallion Recipe
Ingredients
| Large shrimp | 1 pound | |
| Scallions | 3 | |
| 1 1/2 tablespoons reduced-sodium soy sauce | ||
| 1 tablespoon rice or white- wine vinegar | ||
| Garlic | 1 Tablespoon, minced | |
| 2 teaspoons finely grated fresh ginger | ||
| Sesame oil | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| 1/2 teaspoon hot red pepper flakes | ||
| Salt | 1/4 Teaspoon | |
Directions
GETTING READY
1. Remove the shrimp from their shells, leaving tail and the first joint of shell intact.
2. Rinse the shrimp under water.
3. Pat the shrimp dry with paper towels. Keep aside.
4. Separate the white and green parts of scallions.
5. Mince the white parts.
6. Slice the green stems thinly. Keep aside.
7. In a large bowl, mix the minced scallions whites, soy sauce, vinegar, garlic, ginger, sesame oil, sugar, pepper flakes, and salt.
8. Coat the shrimp with the mixture by tossing them together.
9. Marinate for 15 minutes at room temperature, stirring several times.
MAKING
10. In a wide, deep pot, put a vegetable steamer rack.
11. Add enough water to the pot to reach just below the rack.
12. Cover the pot and place it on heat.
13. Bring the water to a boil.
14. Take a wide, heatproof plate, large enough to fit inside the pot with at least 1 inch space between them around the sides, and spread the shrimp, with marinade, over it.
15. Wearing mitts to protect your hands, place the dish on the steamer rack over the boiling water.
16. Cover the shrimp and steam for 4 to 8 minutes, until just firm to the touch.
SERVING
17. Wearing mitts, remove the plate from the pot.
18. Sprinkle on top the sliced scallion greens
19. Serve hot over rice.
1. Remove the shrimp from their shells, leaving tail and the first joint of shell intact.
2. Rinse the shrimp under water.
3. Pat the shrimp dry with paper towels. Keep aside.
4. Separate the white and green parts of scallions.
5. Mince the white parts.
6. Slice the green stems thinly. Keep aside.
7. In a large bowl, mix the minced scallions whites, soy sauce, vinegar, garlic, ginger, sesame oil, sugar, pepper flakes, and salt.
8. Coat the shrimp with the mixture by tossing them together.
9. Marinate for 15 minutes at room temperature, stirring several times.
MAKING
10. In a wide, deep pot, put a vegetable steamer rack.
11. Add enough water to the pot to reach just below the rack.
12. Cover the pot and place it on heat.
13. Bring the water to a boil.
14. Take a wide, heatproof plate, large enough to fit inside the pot with at least 1 inch space between them around the sides, and spread the shrimp, with marinade, over it.
15. Wearing mitts to protect your hands, place the dish on the steamer rack over the boiling water.
16. Cover the shrimp and steam for 4 to 8 minutes, until just firm to the touch.
SERVING
17. Wearing mitts, remove the plate from the pot.
18. Sprinkle on top the sliced scallion greens
19. Serve hot over rice.
Chef
