Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   unsalted butter
   5                    garlic cloves -- finely chopped
   1      tablespoon    grated fresh ginger
   2      large         red bell peppers -- stemmed, seeded,
                        -- and diced
   1      cup           white wine
     1/2  cup           chicken stock -- mixed with
   1      teaspoon      cornstarch
   1 1/2  tablespoons   soy sauce
     1/2  teaspoon      freshly-ground black pepper
   1      cup           cooked black beans
   2 1/2  pounds        raw large shrimp -- peeled and deveined
  10                    green onions -- trimmed, thinly
                        -- sliced diagonally
     1/2  small   bunc  cilantro -- coarse stems
                        -- removed

Preparation:

In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and sauté, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock-cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky. While the beans are cooking, fill a large saucepan halfway up with lightly-salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.