All recipes written by Gordon Ramsay
I won’t go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to demo a few tips in this shrimp etouffee video, just in case you ever find yourself in the same boat.
I have absolutely no problem with frozen shrimp, which is a good thing, since that’s the only kind you can buy; but when making recipes like this, I prefer a larger size, and definitely with shells on.
A little sear can release a lot of this excess liquid, which can then be reduced in the sauce. This also makes the final moments of the dish pretty easy, as these small shrimp only take a few minutes to cook through.
Of course, if you do buy some nice 16-20’s (jumbo-sized), go ahead and make the stock (see technique here), and give the shrimp a nice pan-sear first before finishing the recipe as shown. With Mardi Gras coming up soon, you have the perfect excuse to give this delicious recipe a try soon. Enjoy!
by Pam on July 25, 2013
I found this recipe on Our Best Bites[1] that looked perfect to pair with the Hawaiian Chicken Thighs[2] and Garlic Rice[3] I was serving for dinner. These green beans took only minutes to make and tasted fantastic. My kids gobbled up their portions and my husband and I each had seconds. Simple side dishes are the best! I will be making these green beans again and again.
Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.
Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside.
Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.
While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.
After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste. Add the bacon and mix until well combined. Pour into a serving dish and serve. Enjoy.
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Yield: 4
Prep Time: 5 min.
Cook Time: 10 min.
Total Time: 15 min.
Ingredients:
1 tbsp soy sauce
2 tsp sugar
2 slices of lean bacon, cooked & crumbled
2 tsp of olive oil (or bacon grease)
1/4 red onion, sliced
1 clove of garlic, minced
1/2 lb of green beans, ends removed & cut in half
Freshly cracked pepper, to taste
Directions:
Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside. Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.
Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.
While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.
After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste. Add the bacon and mix until well combined. Pour into a serving dish and serve. Enjoy.
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Our Best Bites
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