*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -JUDI M. PHELPS
    1       lb           Large shrimp with shells
    1       c             -- water
    1 1/2   ts           Sugar
    2       tb           Low-sodium soy sauce
    3                    Cloves garlic -- sliced
      1/2   ts            -- salt (optional)
    2       tb           Dry sherry
    2       ts           Sesame oil
      3/4   lb           Green beans -- trimmed
    2       tb           Peanut oil
    2       tb           Garlic -- minced
    1       tb           Fresh ginger -- peeled and
      1/2   ts           Chili-garlic paste*
      1/4   c            Scallions -- minced, use both
                         -green and white parts
                         Juice of 1/2 lime
   *Available in Asian markets.
   Peel the shrimp and simmer the shells for 5 minutes or
   so in the water while you work on the rest of the
   recipe.  Marinate the shrimp in a mixture of 1/2
   teaspoon of the sugar, 1 tablespoon soy sauce, the
   sliced garlic, salt, sherry, and 1 teaspoon of the
   sesame oil while you assemble the other ingredients.
   Drain the shrimp shells, reserving 3/4 cup of the
   If the green beans are tough, parboil them for 1
   minute or so, then plunge them into ice water.  If
   they are large, cut them into pieces. When you are
   ready to cook, preheat a wok or 12-inch skillet over
   medium-high heat for 3 minutes.  Add 1 tablespoon of
   the peanut oil and raise the heat to medium high. When
   it begins to smoke, add the minced garlic and,
   immediately thereafter, the shrimp and its marinade.
   Cook the shrimp about 1 minute per side.  Spoon it out
   of the wok or skillet.
   Put the remaining peanut oil in the wok, still over
   high heat, and when it smokes, add the ginger,
   followed immediately by the green beans. Cook,
   stirring occasionally, until they are lightly browned,
   3 to 5 minutes, then add the shrimp stock and let it
   bubble away for 1 or 2 minutes. Return the shrimp to
   the wok and stir; add the chili-garlic paste, the
   scallions, and the remaining sugar and soy sauce.
   Stir and cook for 1 minute. Turn off the heat, drizzle
   with the lime juice and the remaining sesame oil, and
   serve.  Serves 4 people. Adapted recipe from: Fish,
   the Complete Guide to Buying and Serving, by Mark
   Shared and MM by Judi M. Phelps. jphelps@slip.net or
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