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Black Pepper Shrimp with “Sun-Dried” Pineapple

The distinctive saltiness of fermented black beans 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

LC Sweetly Salty Note

If you’re the sorta person who goes wobbly in the knees over a salted caramel tart, you’re going to want to try this similarly sweetly salty recipe that’s just more on the savory side. Same underlying sensibility, though.

Black Pepper Shrimp Recipe

  • Quick Glance
  • 40 M
  • 2 H, 40 M
  • Serves 4

Ingredients

  • 1/2 pineapple, peeled, cored, and cut into 1-inch chunks
  • 3 tablespoons grapeseed 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 granulated sugar
  • 1/2 teaspoon salt
  • 12 large shrimp, peeled and deveined
  • 1/2 cup diced jicama
  • 1/2 cup baby pea shoots

Directions

  • 1. Preheat the oven to 200°F (93°C). Place a wire rack on a rimmed baking sheet and line the rack with a Silpat.
  • 2. Place the pineapple pieces on the mat in a single, even layer. Bake until the pineapple is dried, shriveled, and chewy, about 2 hours. Remove the pineapple from the Silpat, place them on the rack, and cool completely.
  • 3. Heat 1 tablespoon 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 the mixture to a blender and purée until coarsely blended.
  • 5. Heat the remaining 2 tablespoons oil in a wok or large skillet over medium-high heat. When the oil is almost but not quite smoking, add the shrimp and cook, turning once, until crisp and browned. Carefully pour off and discard the oil from the wok, then add the black pepper sauce and 2 tablespoons water to the shrimp in the wok. Cook, still over medium-high heat, stirring, until the shrimp is well coated, then stir in the dried pineapple.
  • 6. Arrange the stir-fry on a serving plate, garnish with the jicama and pea shoots, and serve.
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