Wednesday, August 15, 2007

Black Bean Shrimp

Black Bean Shrimp

It's always a special occassion when there's seafood on the table, all the hard work, cleaning and prep work to get that succulent piece of oceany goodness out of its shell and into your mouth is what's its all about. This recipe has always been a favorite of mine and is really quite simple to make.

It's not Chamorro at all but who cares it tastes great:

2-4 lbs of frozen or fresh shrimp
1 whole onion
2-4 cloves of garlic
2 tables of grated ginger
1-2 tablespoons black bean paste (go easy on the paste it may be strong, depending on the brand, I normally use 1 tblspn)
2 tablespoons butter
Salt and Black Pepper to taste

Saute onions, garlic and ginger in butter. Add shrimp and black bean paste. Cook shrimp through. Salt and pepper to taste.

Tip: Watch the shrimp, pay attention to its color and tail, it'll turn a nice pink and the tail will start to curl in and form a "C" shape. Don't over cook "@" unless you like your shrimp tough and rubbery. Serve with hot white rice and enjoy.

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