Sautéed Shrimp With Fermented Black Beans

By Mark Bittman

Sautéed Shrimp With Fermented Black Beans
Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.
Total Time
20 minutes
Rating
4(117)
Comments
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For the most part, the shrimp will tell you when they’re done. Certainly they’re ready once they’re pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it’s opaque, or even nearly so, season to taste and start eating.

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Ingredients

  • 2tablespoons vegetable oil
  • 3sliced garlic cloves
  • 1½pounds peeled shrimp
  • 2teaspoons minced ginger
  • 3tablespoons fermented black beans
  • 2tablespoons mirin
  • 2tablespoons soy sauce
  • Scallions, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

167 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 24 grams protein; 745 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

    Put 2 tablespoons vegetable oil in a large skillet over medium-low heat.

  2. Step 2

    Add 3 sliced garlic cloves, and cook until golden.

  3. Step 3

    Stir in 1½ pounds peeled shrimp, 2 teaspoons minced ginger and 3 tablespoons fermented black beans soaked in 2 tablespoons mirin.

  4. Step 4

    Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

  5. Step 5

    Stir in 2 tablespoons soy sauce, and serve. Garnish with scallions.

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Ratings

4 out of 5
117 user ratings
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Comments

ajea

Don't rinse the beans (be sure to buy fermented beans with ginger--waaaay more flavor).

Don't throw the mirin out. It should be added to the dish with the beans.

If you can locate genuine fermented mirin, oh god, buy it. Not cheap. So what. The addition of flavor is to die for.

susans

I never rinse fermented black beans because I think it takes away some of the special flavor. I added red pepper flakes here. Quick and easy recipe.

Terri Thal

*I never rinse fermented black beans because I think it takes away some of the special flavor. I added red pepper flakes here. Quick and easy recipe. *Don't throw the mirin out. It should be added to the dish with the beans.

Aloha Glenn

One of Bittman’s best, especially if you like fermented black bean.i didn’t have any scallion, so I tried a few leaves of Cilantro. Did not overpower the flavors. Interesting! - and so easy.

Cara A.

I added some sliced bell peppers and snow peas to the sauté, just after the shrimp. It was good.

Steve Muni

I sauté some chopped asparagus until almost crisp tender then add the shrimp, as well as some sliced onion along with the garlic and ginger. Serve over rice.

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