Sweet and Saucy Shrimp and Green Beans with Rice
March 2007
This dish calls for fish sauce, which you can often find in the international foods aisle of your local supermarket, or at an Asian grocery.
Makes: 4 servings
Prep: 20 mins
Cook: 25 mins
- 1 pound green beans. trimmed and halved
- 1/2cup brown sugar
- 3 tablespoons fish sauce
- 3 cloves garlic, finely chopped
- 1/4teaspoon grated lemon peel
- Pepper
- 1 1/2pounds medium shrimp, peeled and deveined, tails left on
- 4 cups cooked rice, for serving
- In a large pot of boiling, salted water, cook the beans until crisp-tender, about 5 minutes. Drain, rinse with cold water and drain again; set aside.
- In a saucepan, combine 1/2 cup water, the brown sugar, fish sauce, garlic and lemon peel. Season with pepper and simmer over medium-low heat until reduced to a thick syrup, about 12 minutes. Add the shrimp and cook over high heat, stirring, until pink, about 3 minutes.
- Add the cooked beans to the shrimp and sauce, and toss to coat. Serve over the rice.
Tip
Veg out
- Replace the shrimp with cubes of tofu.