Black Pepper Shrimp with “Sun-Dried” Pineapple

by Jean-Georges Vongerichten
from Asian Flavors of Jean-Georges
(Broadway Books, 2007)
Serves 4

The distinctive saltiness of black bean and black pepper stir-fries is given a twist here with the addition of chewy, sweet pineapple. Dried in the oven until the sweetness is intensified and the texture like that of candy, the pineapple is an amazing addition here. Don’t skip it.—Jean-Georges Vongerichten

convert Ingredients
1/2 pineapple, peeled, cored, and cut into 1-inch chunks
3 tablespoons grape seed, corn, or other neutral oil
3 scallions, trimmed and sliced
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
1 3/4 teaspoons black peppercorns, crushed
1 3/4 teaspoons fermented black beans, rinsed, squeezed dry, and chopped
3 tablespoons kecap manis (sweet soy sauce)
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 1/2 tablespoons sugar
1/2 teaspoon salt
12 large shrimp, peeled and deveined
1/2 cup diced jicama
1/2 cup baby pea shoots

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Method
1. Preheat the oven to 200°F (93°C). Put a rack on top of a rimmed baking sheet and line the rack with a Silpat.

2. Put the pineapple pieces on the mat in a single even layer. Bake until the pineapple is dried, shriveled, and chewy, about 2 hours. Remove from the Silpat and cool completely on a rack.

3. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the scallions, ginger, and garlic and cook, stirring, until softened and golden. Add the crushed peppercorns and cook until fragrant, then add the black beans, soy sauces, lime juice, sugar, and salt and bring the mixture to a boil, stirring occasionally.

4. Reduce the heat to medium and simmer for 2 minutes. Transfer to a blender and purée until coarsely blended. Set aside.

5. Heat the remaining 2 tablespoons oil in a wok or large skillet over high heat. When the oil is just about smoking, add the shrimp and cook, turning once, until crisp and browned. Remove the oil from the wok, then add the black-pepper sauce and 2 tablespoons water. Cook, stirring, until the shrimp is well coated, then stir in the dried pineapple.

6. Arrange on a serving plate, garnish with the jicama and pea shoots, and serve.

Recipe © 2007 by Jean-Georges Vongerichten. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.