Meat-Free Friday: Spicy Shrimp with Green Beans

My husband loves Chinese food and always wants to order take-out, but I don’t really like it (unless its raining for some reason). It’s always so heavy and sticky and sweet. Not my thing. When it comes to Asian, I definitely prefer Thai or Indian. Once in a while though I’ll make something Chinese at home to make him happy.

He liked this recipe more than I did, but I thought it was pretty good too. It was very light and fresh tasting with the perfect amount of kick from the ginger and just a touch of sweetness. I served it with brown rice to round out the meal and make it a little more filling, but I also think it would be very good served with rice noodles.

This recipe came together very quickly and is perfect for a weeknight.

Spicy Shrimp with Green Beans
Adapted from Fine Cooking

• 1 lb. extra-large shrimp, peeled and deveined
• 1/4 cup sake
• 2 Tbs. soy sauce
• 3 ramps, chopped
• 1/2 tsp. crushed red pepper flakes
• 1 Tbs. sesame oil
• 2 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 1/2 lb. green beans, trimmed and cut in half
• Brown rice for serving

Combine the shrimp, mirin, soy sauce, scallion, and red pepper flakes. Set aside.

Heat oil in a medum skillet. Add garlic and ginger and cook until fragrant. Add beans and stir to coat with spices. Cook about 5 minutes or until beans being to soften. Add shrimp and marinade and cook until liquid thickens andshrimps cooks through, about 6 minutes.

Serves with brown rice.

Serves 4.