- 3 tablespoons unsalted butter
- 5 cloves garlic, finely chopped
- 1 tablespoon grated fresh ginger
- 2 large red bell peppers, stemmed, seeded, and diced
- 1 cup white wine
- 1/2 cup chicken stock, mixed with 1 teaspoon cornstarch
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon freshly ground black pepper
- 1 cup cooked black beans
- 2 1/2 pounds large raw shrimp, peeled and deveined
- 10 green onions, trimmed and sliced thinly on the diagonal
- 1/2 small bunch cilantro, coarse stems removed
In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stockcornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.