Garlic shrimp

Check garlic-sauce ingredients and storage directions. Drain butterflied, deveined raw shrimp, open flat on a heatproof plate and distribute sauce over the flesh. Do not substitute cooked shrimp and assume the same timing.

Bring the steamer to a boil, securely add the shrimp plate and cover. Start a 3 min check when steady steam returns, keeping water in the pot.

Check the largest shrimp with tongs and, if needed, cut open its thickest part. Flesh should be pearly white and opaque; steam longer if still translucent. Neither three minutes nor red shells proves doneness.

Remove the plate with a plate lifter. Gently warm oil over low heat without smoke, turn off heat and carefully spoon it over the shrimp, followed by light soy. Keep hands and face clear of splashes and serve warm.