- 1 20 oz. can black beans,
rinsed and drained
- 1 Tablespoon vegetable oil
- 2 Tablespoons minced fresh ginger root
- 6 cloves minced garlic
- 1 1/2 pounds fresh peeled
and deveined shrimp *
- 1/2 cup water
- 2 teaspoons cornstarch
- 2 Tablespoons water
- 2 Tablespoons light soy sauce
- 4 minced scallions
- 2 cups cooked rice
In a small bowl use a fork to partially mash half the beans.
Heat the oil in a 10-inch skillet over HIGH heat. Add ginger and garlic; toss 1 minute. Add beans, shrimp and 1/2 cup water. Cover and cook 2 minutes, until shrimp are almost cooked.
Mix cornstarch with 2 Tbs water. Uncover skillet, stir in cornstarch mixture and soy sauce. Cook until sauce thickens, about 1 to 2 minutes. Remove from heat. Sprinkle with scallions and serve over rice
* HOW TO SHELL AND DEVEIN SHRIMP:
To remove shells: Hold the tail end of the shrimp in the left hand, slip the thumb of the right hand under the shell between the feelers and left off two or three segments. Still holding firmly to the tail, pull out the shrimp from the remaining tail section.
To devein: Cut along the back of the shelled, raw shrimp with a small sharp knife and lift out vein.
Amount Per Serving:
Calories 529 - Calories from Fat 56
Percent Total Calories From: Fat 11%, Protein 39%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 332mg, Sodium 1138mg, Total Carbohydrate 66g, Dietary Fiber 3g, Protein 52g, Vitamin A 386 units, Vitamin C 5 units, Calcium 0 units, Iron 10 units