Plumped Ginger-Caramel Shrimp
These shrimp were very good and really quick to make, but I think they would have been better if I would have uses shell-off shrimp for the soak in the brine. Larry loved the green beans (he was craving Chinese long beans), but they were a little spicy for me.
- Plumped Ginger-Caramel Shrimp (The Splendid Table's How to Eat Supper, p. 227)
- Schezuan Green Bean (Hot Vegetables, p. 57)
I must say you're really tempting me to buy The Splendid Table's How to Eat Supper book. Next time I go to a bookstore, I'm definitely going to take a long look at it. The shrimp look great. Have you tried the Chinese Restaurant Green Beans from FC? Those are sweet, not hot - maybe too sweet next to a caramel shrimp. But they are very good.