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Fish and Shellfish, Healthy Eating, Mains

One-pot shrimp steamer

One-pot shrimp steamer
Los Angeles Times

There's a lot of talk these days about natural flavor and freshness. If there's one cooking technique that emphasizes those two qualities more than any other, it's steaming. When you steam, you get the pure personality of the food, for ... Read more

Total time: 20 minutes | Serves 2
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sesame oil
  • 2 tablespoons slivered green onion, divided
  • 2 tablespoons slivered fresh ginger root, divided
  • Dash Asian chile sauce
  • 1/2 head bok choy, cut crosswise into 1-inch slices (about 6 cups)
  • 6 shiitake mushrooms
  • 2 cups Chinese pea pods
  • 8 jumbo shrimp, peeled and deveined

Step 1Stir together the soy sauce, rice vinegar, water, sugar, garlic, lemon juice, sesame oil and 1 tablespoon each of the green onion and ginger. Stir in the chile sauce to taste. Set aside.

Step 2Bring water to boil in the bottom of a 2-quart saucepan with a steamer insert set over, but not touching, the water. Arrange the mushrooms in the steamer, top side down. Place the bok choy over them and top with the remaining 1 tablespoon of ginger and green onion. Cover and steam over medium-high heat 5 minutes.

Step 3Add the pea pods and shrimp. Cover and steam until the shrimp are pink and firm and the pea pods are crisp yet tender, 4 to 5 minutes. Divide between 2 plates and serve with some of the sauce (reserve the rest for another use).

Note: Asian chile sauce is sold in the Asian aisle of well-stocked supermarkets.


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