Low Carb Fermented Black Bean Shrimp. It is difficult to describe this very unusual dish if you have not had whole fermented black beans. Yes, it is a form of edamame in that they are soy beans, but they have been salted and fermented-sometimes for many years. I showed you a picture of the ones I bought at my local Thai grocery and they are extremely inexpensive at $1.89 for a one lb. package. Since the beans are use sparingly they last forever-literally. The jar I showed in a picture of the making of my low carb Hoisin Sauce is, I am embarrassed to say, 30 years old and as good as the day I bought them in Rose’s Victorian Market in Telluride, CO. I bought new fermented beans because they were sooo inexpensive and I would never get rid of my China Bowl beans. I will now be using my new beans for other recipes. They will probably be thrown away when I croak but I have loved looking at that orange bottle all these years, never realizing they were still as good as the day I bought them. I have no idea when, but the company went out of business with the dinosaurs I think. The interesting thing is that both beans taste exactly the same and go figure. When the beans are fresh they are a bit larger, and slightly less wrinkled but with the same texture as a currant. Be careful because it is easy to start eating them and difficult to stop. They are little umami flavor bombs. If you are interested in further reading about fermented black beans please read here. I put spaghetti squash under mine and it was fabulous as the extra sauce soaked into it. I think there are any number of veggies you could put under it and olive oil sautéed cauliflower rice comes to mind. Low carb fermented black bean shrimp is easy and comes together very quickly.
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- 1½ Lbs Or 24 Peeled Large Shrimp
- 3 T Olive Oil
- 1 T Crushed Garlic
- 2 t Powdered Ginger
- ¼ C Fermented Black Beans (These Are Fermented Black Soybeans)
- 2 T White Wine
- 2 T Unsweetened Rice Wine Vinegar
- 1 T Allulose***
- ¼ C Tamari
- 2 T Water
- 2 T Butter
- ¼ C Green Onions
- Put beans, white wine, vinegar, allulose, tamari, and water to steep. I do this in the morning & leave it on the counter. The beans will plump a bit.
- Peel room temperature shrimp.
- Put olive oil to medium low heat, add crushed garlic and cook a minute or so.
- Add ginger and cook another minute.
- Turn up heat to medium, add shrimp, cook 2-3 minutes, turn, and cook additional 2-3 minutes. Remove from pan to plate or bowl (best).
- Add pan back to heat, add steeped beans and simmer 2-3 minutes. Add butter 1 T at a time, swirling so the sauce does not break, and put evenly on top of shrimp.
- Garnish with green onions.
- 4 Servings
- 357 Calories, 38.1g Protein, 20.0g Fat, 4.9g Carbs, 1.0g Fiber, 3.9g Net Carbs
- If you add ½ C spaghetti squash, you can add another 4g net carbs and this a completely filling meal.
- Not always, but sometimes when I am doing a recipe and it is so good, I will make it again several days later and this was the case here. I used spinach under it the second time which means so could you. I'm betting, broccoli or rapini would be good too.
- This is best served in a bowl as shown.