I love this recipe! It's one of those that I figured out how to make after ordering at my favorite Chinese restaurant. It took me a few times to get it just right...but I finally figured out the ingredients I needed and now it's just perfect. Tender, succulent shrimp in a rich garlic sauce with fresh green beans that have just enough snap. Delish! Click on photo for drool mode!
Shrimp and Green Beans
5 tablespoons of butter or margarine
4 cloves of garlic, finely minced
2 tablespoons chopped scallions
1 3/4 cups water
1/2 cup chicken broth, divided
1 cup rice, uncooked
1 lb large shrimp, cleaned and tails removed
1/2 pound of fresh green beans
1 tablespoon cornstarch for thickening
Salt & pepper to taste
pinch of Garlic powder
In a saute pan over Medium heat melt 1 tablespoon of the butter, add chopped garlic and saute until translucent, about 3-5 minutes. Add scallions and saute for 1-2 additional minutes.
Meanwhile, pour the water and 1/4 cup of chicken broth into a small sauce pan. Add 1 tablespoon of butter and a pinch of salt. Bring to a boil, throw in the rice, cover and cook for 15 minutes. Remove from heat and let sit for 5 minutes.
Mixed sauted garlic and scallions into the rice with a fork, fluffing up the rice as you do this. Keep covered until you are ready to serve. Taste for salt & pepper, season as needed.
In a large saute pan melt 3 tablespoons of butter over Medium-High heat, add the other 1/4 cup of chicken broth. Toss in the shrimp and green beans and saute until shrimp is just pink in color. Sprinkle with a pinch of salt, pepper and garlic powder then sprinkle cornstarch over it all, giving it a good mix. Sauce should bubble and become slightly thick as the shrimp heats through and the dish’s flavor come together.
To serve, place a large spoonful of rice on the plate, cover with the shrimp & green beans, then drizzle remaining pan sauce over each plate.
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5 tablespoons of butter or margarine
4 cloves of garlic, finely minced
2 tablespoons chopped scallions
1 3/4 cups water
1/2 cup chicken broth, divided
1 cup rice, uncooked
1 lb large shrimp, cleaned and tails removed
1/2 pound of fresh green beans
1 tablespoon cornstarch for thickening
Salt & pepper to taste
pinch of Garlic powder
In a saute pan over Medium heat melt 1 tablespoon of the butter, add chopped garlic and saute until translucent, about 3-5 minutes. Add scallions and saute for 1-2 additional minutes.
Meanwhile, pour the water and 1/4 cup of chicken broth into a small sauce pan. Add 1 tablespoon of butter and a pinch of salt. Bring to a boil, throw in the rice, cover and cook for 15 minutes. Remove from heat and let sit for 5 minutes.
Mixed sauted garlic and scallions into the rice with a fork, fluffing up the rice as you do this. Keep covered until you are ready to serve. Taste for salt & pepper, season as needed.
In a large saute pan melt 3 tablespoons of butter over Medium-High heat, add the other 1/4 cup of chicken broth. Toss in the shrimp and green beans and saute until shrimp is just pink in color. Sprinkle with a pinch of salt, pepper and garlic powder then sprinkle cornstarch over it all, giving it a good mix. Sauce should bubble and become slightly thick as the shrimp heats through and the dish’s flavor come together.
To serve, place a large spoonful of rice on the plate, cover with the shrimp & green beans, then drizzle remaining pan sauce over each plate.
Photograph is copyrighted and the property of ©Welcome Home.
This is excellent! Always loved the combination of green beans and shrimp. I decided to try this again but this time with scallops and it was equally delicious!
ReplyDeleteI made this tonight and it was fantastic. The family loved it!
ReplyDeleteI cannot WAIT to try this - sound FABULOUS!
ReplyDeleteLove this!
ReplyDelete