A group of us from work did a night shift at Glide Memorial Church in San Francisco and served 875 dinner meals to the homeless. We served breaded fish, boiled red napa cabbage and rice. It only took about 2 1/2 hours to serve that many people! After serving, I was craving for some fish even tough I smelled like fish the entire night! I asked one of my co-workers if he wanted to stop by China town and have dinner with me and my daughter who happened to be just getting off school and was in the neighborhood. We chose to go to my favorite place in China town - R&G Lounge Restaurant. I used to go there 2-3x a week when I used to work at the financial district area. I let Roy picked from the menu and what he ordered was NOT ON THE MENU! This dish was one of them and I craved for it the past several days and I decided to prepare some to satisfy my cravings.
Ingredients:
1 lb shrimps with shell (10-12 count - medium to large size)
4 cloves of fresh minced garlic
2 tablespoon butter
salt and pepper to taste
2 cups of water
Preparation:
Rinse the shrimps thorougly. Split the shrimps in half by cutting them from the back meat side. Make sure that your knife is really sharp otherwise, the shrimps will be mushed. Arrange the shrimps in a round pie platter or large plate. Sprinkle salt and pepper to taste
In a small pan, melt the butter and stir the garlic in it for about 1 minute. Do not let the garlic turn brown. Turn off the heat.
Heat the wok or steamer and add water. Put a bowl upside down in the middle of the wok. Put the plate of shrimp on top of the upside down plate and make sure its evenly in the middle just to make sure that the plate is not submerged in the water. Sprinkle the melted butter and garlic all over the shrimps. Cover and steam for about 8 minutes or until the shrimps have turned bright pink. Enjoy with rice and a veggie side. Or serve as an appetizer.
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