2 tablespoons fermented black beans, crushed
1 tablespoon sambal oelek, sriracha or other Asian chile sauce
1 tablespoon minced garlic
1 pound jumbo shrimp, shelled and deveined, about 18
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
Combine black beans, sambal oelek and garlic in a large bowl. Add shrimp and coat well.
Heat oil in a large skillet on medium-high. Add shrimp and cook barely a minute on each side, turning as they just start to become pink.
Add wine, cover and cook another 3 to 5 minutes until shrimp are done. Serve immediately if desired, or remove from heat and reserve sauce in pan if making arroz gordo.