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Shrimp and Spinach Stir Fry with Black Bean Sauce
Today’s recipe comes to us from Monica Puri Bangia’s great food blog, “Sharing Plate – Your Cooking Coach.”
I am always looking for new recipes to make with shrimp. It is such a favorite in our house that I know whatever I make it will be a hit… well almost everything.
I remembered a dish we have at a local Chinese restaurant— Hunan Spring. It is a black bean and shrimp dish.
I decided to replicate it and went looking for black bean sauce. I actually wanted the dried black beans to make it from scratch but since I didn’t give myself ample time, I had to make do with the prepared black bean sauce.
I decided to buy a bag of baby spinach to add to the dish— it is so much easier to have a dish with protein and a vegetable together. All I had to do was make some delicious brown rice. My secret to brown rice is to sauté it with a mixture of butter and olive oil and then cook it with chicken broth.
As I predicted, the dish was a hit. Everyone loved it!
Shrimp and Spinach Stir Fry with Black Bean Sauce
By Monica Puri Bangia
1 pound Pacific spot prawns (or large shrimp), cleaned and deveined
3 cloves garlic, minced
1 tablespoon organic extra virgin olive oil
2 teaspoons sea salt
5 oz baby spinach
2 medium white onions, sliced thin
1/4 cup black bean sauce
2 tablespoons garlic chili sauce
Sea salt
3 tablespoons organic extra virgin olive oil
- Place the shrimp in a bowl. Add the garlic, 1 tablespoon olive oil and 2 teaspoons salt. Mix well and marinate for 2‒3 hours.
- In a fry pan (wok-type if possible), heat the 3 tablespoons olive oil.
- Add the sliced onions and sauté on high heat for 3‒4 minutes.
- Add the marinated shrimp and sauté for a minute.
- Add the black bean sauce and garlic chili sauce. Mix well and add the spinach. Sauté till the spinach wilts down.
- Taste for seasonings and add salt if necessary.
- Serve hot with brown rice.
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