3
Tbsp. unsalted butter
5
cloves garlic, finely chopped
1
Tbsp. grated
fresh ginger
2
lrg. red
bell peppers, stemmed, seeded, and diced
1
cup white
wine
˝ cup chicken
stock, mixed with 1 teaspoon cornstarch
1
˝ Tbsp.
soy sauce
˝ teaspoon freshly
ground black pepper
1
cup cooked
black beans
2
˝ lbs.
large raw shrimp (peeled and
de-veined)
10 green
onions, trimmed and sliced thinly on the diagonal
˝ small bunch cilantro,
coarse stems removed
In
a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger,
and red pepper and sauté, 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 with lightly salted water.
Bring it to a boil over high heat and add the shrimp. Bring back to a 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.
