Just as Jews toss out all the chametz before Passover, I figure I should get this oh-so-unkosher bit of food blogging before I sit down to make Passover food later today (just charoset, actually). The following recipe is vaguely modified from a recent Mark Bittman column. It's very easy, and very good. The only catch is you'll need to go by an Asian market an purchase fermented black beans, as they're rather the key ingredient. But they're delicious, smoky and salty and flavorful, so you should have them anyway. Alright, you'll need: WEEKEND FOOD BLOGGING: BLACK BEAN SHRIMP.
Just as Jews toss out all the chametz before Passover, I figure I should get this oh-so-unkosher bit of food blogging before I sit down to make Passover food later today (just charoset, actually). The following recipe is vaguely modified from a recent Mark Bittman column. It's very easy, and very good. The only catch is you'll need to go by an Asian market an purchase fermented black beans, as they're rather the key ingredient. But they're delicious, smoky and salty and flavorful, so you should have them anyway. Alright, you'll need: 
