Shrimp with Black Bean Sauce

1. 1

   In a medium heavy saucepan, melt the butter over medium heat.

2. 2

   Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes.

3. 3

   Add the white wine and reduce by about 1/3.

4. 4

   Add the chicken stockcornstarch mixture and continue cooking, stirring all the time, until thickened.

5. 5

   Add the soy sauce, pepper, and black beans and reduce the heat to low.

6. 6

   Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.

7. 7

   While the beans are cooking, fill a large saucepan halfway up with lightly salted water.

8. 8

   Bring it to a boil over high heat and add the shrimp.

9. 9

   Bring back to the boil and cook for 5 minutes, then drain well.

10. 10

    Immediately spoon a layer of the black bean mixture onto each of 6 heated plates.

11. 11

    Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.

* Per serving · 4 servings · Values may vary.