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.
Photograph is copyrighted and the property of ©Welcome Home.
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.
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