Monday, January 12, 2015
Even without any real idea of what to do with the shrimp, I decided they needed to be oven-roasted, whole, rather than pan-fried. Since we were also going to finish up some leftover Chinese-ish soup with the meal, I incorporated Chinese flavors into the shrimp by tossing them in a sauce of black vinegar and chile bean paste, using more of that sauce as a dip.
Eat the heads and shells, or peel them off before dipping. Either way, they're pretty tasty.
1 lb head-on shrimp
Salt and pepper
2 tablespoons soy
2 tablespoons black vinegar
3 tablespoons doubanjian
2 cloves garlic, minced
1 tablespoon sugar
1 teaspoon ground ginger
Handful of torn cilantro leaves
Toss shrimp with a bit of olive oil and salt and pepper. Place in one layer on a foil-lined baking sheet. Broil shrimp for 8-10 minutes, turning once, until pink and cooked through.
While shrimp are roasting, combine soy, vinegar, doubanjian, garlic, sugar, and ginger in a small saucepan. Bring to a boil. Turn down heat and cook for a minute or so, making sure sugar is dissolved.
When shrimp are cooked, put them into a large bowl. Pour over half of the soy mixture and toss well. Pour remaining soy mixture into a ramekin, to use as a dipping sauce.
Arrange sauced shrimp on a plate. Garnish with sesame and cilantro, and serve dipping sauce on the side.
Posted on Minxeats.com.