Recipe: Shrimp wtih Spicy Garlic Sauce

I think that I have mentioned that ever since Mike and I returned from Oregon, I've been on a seafood kick. Of course, living here in the Western mountains, we don't have access to fresh seafood. It's a challenge just to get fish here!
So I found yet another yummy shrimp meal, that I wanted to try. It was different from any other recipe that we'd tried, and the blog that I had found it on was written by a woman who had lost 135 pounds and she cooks really healthy. I figured that it was a win-win chance to try this out, and I think her blog is a keeper for recipes.

Needless to say...Mike and I devoured this meal so quickly, we were trying to figure out where it all went! I see this on the menu again soon.


Here is the recipe...

Ingredients:

3 tablespoons soy sauce (we used low sodium)
1 tablespoon rice wine vinegar (Rice vinegar is fine)
2 teaspoons sugar
3 garlic cloves, minced
2 tablespoons fresh ginger, grated (I used dried, and only 1 tablespoon)*
1 tablespoon sesame oil
2 teaspoons chili sauce (Sriracha is what I used)
2 teaspoons corn starch, dissolved in 4 teaspoons cold water
1 1/2 pounds uncooked shrimp, large (I used 1 pound cooked shrimp)
6 cups fresh green beans, trimmed (I think I had about two handfuls, as that's all the store had)
toasted sesame seeds, for garnish(optional)

Combine the first seven ingredients in a small bowl, and whisk to combine. Add this sauce to a small saucepan set over medium heat and bring it to a gentle boil.  Let the mixture simmer for 2 minutes.

Stir in the dissolved cornstarch into the sauce and stir for about a minute.

In a large pot fitted with a steamer basket set over simmering water, steam the green beans* and shrimp until the shrimp is opaque.
Pour the sauce mixture over the steamed shrimp and green beans and toss to combine. Garnish with seeds and enjoy!

Note*: Dried spices/herbs are more potent than the fresh stuff, hence why I used only half of the ginger in my batch.
Also, with the beans and shrimp, I sauteed my shrimp and beans in a skillet until they were cooked before adding the sauce.