Pan-Seared Shrimp with Fermented Black Beans, Ginger, and Garlic

Name: Pan-Seared Shrimp with Fermented Black Beans, Ginger, and Garlic
Yield: Serves 4
Ingredients: 1 1/2 pounds, extra-large shrimp, peeled, deveined, and tails removed; 1/2 teaspoon, kosher salt; 4 teaspoons, vegetable oil, divided; 1 1/8 teaspoons, sugar, divided; 2 , scallions, white parts sliced thin, green parts sliced thin on bias; 1 tablespoon, fermented black beans, rinsed, drained, and chopped coarse; 1 tablespoon, grated fresh ginger; 2 , garlic cloves, minced; 1 tablespoon, soy sauce; 2 teaspoons, toasted sesame oil

12 comments

Appears in Cook's Illustrated November/December 2020

Main Courses

Fish & Seafood

Weeknight

SERVES4

TIME45 minutes

Pan-Seared Shrimp with Fermented Black Beans, Ginger, and Garlic

WHY THIS RECIPE WORKS

Shrimp are so small that it's hard to brown them before they overcook. We started by briefly salting them so that they retained moisture even as they were seared over high heat. Sprinkling sugar on the shrimp (patted dry after salting) and ...

This is a members' feature.