New This Month

Slugs with Maggots (Sauteed Shrimp with Toasted Sesame Seeds)

  • Servings: 20


  • 2 pounds medium shrimp, peeled and deveined
  • 1/4 cup Asian black bean sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon black squid ink
  • 4 tablespoons olive oil
  • 3 tablespoons sesame seeds, toasted


  1. Using a sharp knife, halve shrimp lengthwise leaving the tail in-tact, so that halves are still attached at the tail; set aside. In a medium bowl, whisk together black bean sauce, hoisin sauce, soy sauce, and squid ink; set aside.

  2. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add half the shrimp to skillet and cook, stirring, until opaque, 3 to 5 minutes. Add half the black bean sauce mixture and stir to combine. Transfer shrimp to a plate and wipe skillet clean. Repeat process with remaining 2 tablespoons oil, shrimp, and black bean sauce mixture.

  3. To serve, place each shrimp on a small plate or serving spoon and sprinkle with a pinch of sesame seeds.

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