Spicy Shrimp With Green Beans & Red Pepper

Spicy Shrimp With Green Beans & Red Pepper

  • Prep Time: 5 mins
  • Total Time: 13 mins
  • Servings: 4
  • Ingredients

  • 1lblarge shrimp, peeled
  • 2tablespoonsdry white wine
  • 3/4 lbfresh young green beans
  • 1/4 cup peanuts or 1/4 cupcanola oil
  • 2shallots, finely minced
  • 2garlic cloves, minced fine
  • 1red bell pepper, cored, seeded and cut into 1/4-inch julienne strips
  • fresh cilantro stem
  • GLAZE

  • 1/4 cupchicken broth
  • 1tablespoonoyster sauce
  • 1tablespoonSoutheast Asian fish sauce
  • 1teaspoonsugar
  • pepper
  • 2teaspoonsIndonesian chili sauce( sambal luek)
  • 1teaspooncornstarch
  • Directions

  • 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.
  • Reviews

  • “Oh wow, what a great recipe. Recently we spent a month in Indonesia and this dish certainly brought back some wonderful memories. My only changes were to double the glaze mixture and add a small bunch of asparagus (cut in 1-inch lengths) and two generous handfuls of bean sprouts. Served with steamed rice and ketjap manis, to be added at the table. Thanks so much for posting.”

  • “Delicious!Reduced the shrimp by half, but kept the rest the same.Made 2 servings, without other sides.Altered cooking directions, and stir-fired the green beans and set aside before proceeding (saves a dirty pan).thanks for sharing!”

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