Spicy Shrimp Recipe

Spicy Shrimp with Ginger-Garlic Long Beans

by Maria Helm Sinskey
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Scissors make snipping the beans into 4-inch lengths a breeze. Use plain sesame oil, not toasted.Serves four.

ingredient discovery
Ingredients shrimp mirin scallions more
1 lb. extra-large (16 to 20 per lb.) shrimp, peeled and deveined
1/4 cup mirin (sweetened rice wine)
2 Tbs. soy sauce
1 large scallion, thinly sliced (both white and green parts)
1/4 tsp. crushed red pepper flakes
2 Tbs. untoasted Asian sesame oil
2 tsp. minced garlic
2 tsp. minced fresh ginger
1/2 lb. Chinese long beans, trimmed and cut into 4-inch lengths

In a non-reactive medium bowl, combine the shrimp, mirin, soy sauce, scallion, and red pepper flakes. Marinate in the refrigerator for at least 1 hour and up to 6 hours.

Heat a 12-inch skillet over medium-high heat. Add the sesame oil and then the garlic and ginger, and cook, stirring, until the garlic begins to color, about 10 seconds. Add the beans and stir quickly to coat with the garlic and ginger. Continue to cook, stirring, until the beans start to turn bright green, 1 to 2 minutes. (If the garlic starts to burn, remove the pan from the heat and continue to stir quickly.)

Add the shrimp and the marinade (the liquid hitting the hot pan will create steam, so be careful). Cook, stirring constantly, until the juices have reduced and thickened slightly and the shrimp are pink and curled, an additional 3 to 4 minutes. Serve immediately.

photo: Scott Phillips
From Fine Cooking 99, pp. 42
May 6, 2009

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by SB95020, 8/27/2009The recipe specifically states not to use toasted sesame oil, but I prefer the flavor of toasted over untoasted, so that's what I used. I also used french green beans, which much easier to find than the Chinese long beans the recipe calls for. Even with these substitutions, and not being sure if I had the right "kind" of mirin, the recipe was delicious and I will definitely make it again.
by recipesforkeeps, 6/26/2009This recipe was fabulous for a light bite for party of 6. I changed the oil to 1 TBS sesame oil, 1 TBS olive oil so that it wasn't too heavy in flavor. It was all eaten at once! Everyone loved it!
by finecookingfan, 5/19/2009This was amazing. I halved the recipe for two of us for dinner tonight. I did not have mirin, so I used sherry. I also used toasted sesame oil, which the recipe warned against. I added a few grape tomatoes just after putting in the beans. This dish stood alone just fine, but next time I would probably serve it with jasmine rice as a starch.