Shrimp in
Black-Bean Sauce

4 servings

• 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.

Bon appetit!