Black Pepper Shrimp w/ "Sun-Dried" Pineapple
Makes 4 servings
Ingredients
For the "Sun-Dried" Pineapple
- ½ pineapple, peeled, sliced, cored & cut into 1½” chunks
For Black Pepper Sauce
- 1 tbsp grapeseed oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 3 scallions, trimmed & sliced
- 1¾ tsp crushed black peppercorns
- 1¾ tsp fermented black beans, soaked 1 hour in water, squeezed dry, chopped
- 1 tbsp fresh lime juice
- 1 tbsp reduced-sodium soy sauce
- 1½ tbsp sugar
- generous pinch of salt
- 3 tbsp sweet soy sauce
For the Shrimp
- 20 large shrimp (16/20), peeled & deveined
- 2 tbsp grapeseed oil
- sprinkle of salt
Garnish Suggestions
- ½ cup diced jicama or green apple
- ½ cup julienne of baby pea shoot leaves
How-to
Make "Sun-Dried" Pineapple
- Preheat the oven to 200°
- Put a rack on top of a rimmed baking sheet
- Place the pineapple pieces on the rack in a single, even layer
- Bake until the pineapple is dehydrated, shriveled, and chewy, about 3 hours
- Remove from oven and allow to cool completely on a rack
Make Black Pepper Sauce
- Heat 1 tbsp oil in a large saucepan over medium-high heat
- Add the ginger and garlic and cook, stirring, until softened and golden, about 1 minute, then add the scallions and cook until soft
- Add the crushed black pepper and cook until fragrant, then add the black beans, soy sauces, lime juice, salt and sugar. Bring the mixture to a boil, stirring occasionally. Turn the heat to medium and simmer for 2 minutes, or until the mixture is thick enough to coat the back of a spoon
- Transfer to a blender and puree. Set aside
Sauté Shrimp & Plate the Dish
- Season shrimp lightly with salt
- Heat 2 tbsp of oil in a wok or large skillet over high heat. When the oil is just about smoking, add the shrimp and cook, until pink and curled, about 3 minutes. Meanwhile, heat black pepper sauce in a small saucepan over medium heat
- Transfer the shrimp to the black pepper sauce. Cook, stirring, until the shrimp is well-coated
- Transfer to plates and arrange with the dried pineapple. Garnish with the jicama and pea shoots, and serve