These shrimp are a component of arroz gordo, or fat rice, a party dish from Macau, but you could just as easily serve them on their own on a bed of rice, perhaps, or alongside braised bok choy or a smashed cucumber salad.
- Serves: 2 persons
- 2tablespoons fermented black beans, crushed
- 1tablespoon sambal oelek, sriracha or other Asian chile sauce
- 1tablespoon minced garlic
- 1pound jumbo shrimp, shelled and deveined, about 18
- 2tablespoons extra-virgin olive oil
- ½cup dry white wine
Step 1Combine black beans, sambal oelek and garlic in a large bowl. Add shrimp and coat well.
Step 2Heat oil in a large skillet on medium-high. Add shrimp and cook barely a minute on each side, turning as they just start to become pink. Add wine, cover and cook another 3 to 5 minutes until shrimp are done. Serve immediately if desired, or remove from heat and reserve sauce in pan if making arroz gordo.