Chile Shrimp

Recipe from Abraham Conlon, Adrienne Lo and Hugh Amano

Adapted by Florence Fabricant

Chile Shrimp
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(361)
Comments
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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. —Florence Fabricant

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Ingredients

Yield:2 to 4 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

201 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 24 grams protein; 549 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine black beans, sambal oelek and garlic in a large bowl. Add shrimp and coat well.

  2. Step 2

    Heat 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.

Ratings

4 out of 5
361 user ratings
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Comments

sweetpjs

Where do you find 2tablespoons of fermented black beans?

Daniel Pincus

Chinese/Asian grocery stores carry bags of fermented black beans. Until Amazon stops buying ad space on Breitbart.com, I will not buy through them, but here is one option.

joy

Thanks for the tip about substituting lobster meet for the shrimp. As an Italian American we were taught to NEVER use Parmigiano-Reggiano or Pecorino Romano or any cheese with seafood and never to ask for it in an Italian restaurant (although I do tend to ignore that rule if I am having linguine with clams) If it needs a lift I might add some crushed red pepper and/or a squirt of citrus. Just a thought

SirFreddy

Excellent. I used Chinese Shaoxing wine, not white wine, and added about 1 tablespoon each light and dark soy sauce in the marinade. Also used peanut oil but very little. The lack of sesame oil makes this seem more authentic.

jennyO

Add chopped basil at end. Serve with coconut rice.

carol

I've made shrimp risotto w/ parmesan cheese and arborio rice. Delicious!

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Credits

Adapted from “The Adventures of Fat Rice” by Abraham Conlon, Adrienne Lo and Hugh Amano

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