Chinese-style steamed shrimp with garlic and scallions from The Best of Gourmet 1990 by Gourmet Magazine Editors

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Notes about this recipe

  • 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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