The Best of Gourmet 1990 by Gourmet Magazine Editors

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  • Chinese-style steamed shrimp with garlic and scallions

    • mfto on November 04, 2014

      Since I always have shrimp in my freezer, this is an easy, quick week night pantry recipe. While I was mixing marinade ingredients, I defrosted shrimp in water. Then while the shrimp marinated for 15 minutes at room temp, I brought water to boil in a pot and placed a bamboo steamer over the pot. I set a pie plate with a long, folded foil strip under the plate for easy removal later. Steamed the shrimp covered for 4 to 8 minutes. Served with rice and salad. Easy and delicious. My husband also loves any leftover shrimp as an appetizer.

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  • ISBN 10 0394583213
  • ISBN 13 9780394583211
  • Published Mar 01 1990
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House

Publishers Text

Over 500 versatile recipes. This year's Gourmet applauds mother nature's year-round harvest as season by season fresh and bountiful foods are transformed into timely dishes.

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